Ingredients

2 cups all-purpose flour (8 oz)

2 tablespoons sooji

¼ teaspoon kosher salt

2 tablespoons ghee (melted)

½ cup water (plus 1 to 2 tablespoons if needed)

1 teaspoon baking powder (needed only if air frying)

Red food coloring (optional)

Oil (for frying)

3 tablespoons fine rice flour

3 tablespoons ghee (room temperature)

1 cup sugar

½ cup water

1 teaspoon lemon juice

1 teaspoon rose essence (optional)

¾ cup sifted powdered sugar

1 teaspoon cardamom powder

2 tablespoons pistachios, sliced

1 tablespoon dried rose petals

Instructions

Step 1: In a bowl, combine the all-purpose flour, sooji, salt, and melted ghee. (If using air fryer, add baking powder.) Gradually add water to form a firm dough, similar to puri dough consistency. Cover and let the dough rest for one hour.

Step 2: While the dough rests, mix the fine rice flour with room temperature ghee in a small bowl to make the layering paste. Set aside.

Step 3: Knead the rested dough briefly and divide it into 6 equal balls. If using, add 2 drops of red food coloring to 2 of the balls and knead until color is evenly distributed.

Step 4: Roll each ball into a thin, 8-inch circle using a rolling pin.

Step 5: Place one rolled circle on a cutting board and spread 1 teaspoon of the rice flour-ghee paste evenly over it. Layer a second circle on top, spread paste again, then add the third circle. Repeat for the remaining 3 circles.

Step 6: Roll the stacked layers tightly from the top edge into a log shape, pressing evenly from center to edges to maintain thickness.

Step 7: Cut each log into two halves, then slice each half into 4 equal circles, making a total of 16 pieces per two logs.

Step 8: Take each sliced piece, press it gently on the rolling surface to center the layers, then roll out into a 3-inch circle to reveal the layered effect.

Step 9: Prepare the sugar syrup by boiling sugar and water in a saucepan, stirring until sugar dissolves. Reduce heat, add lemon juice and rose essence, and simmer 5-6 minutes until syrup reaches one-string consistency.

Step 10: In a separate bowl, mix powdered sugar with cardamom powder. Set aside.

Step 11: Heat oil in a frying pan over medium heat. Fry 2-3 rolled discs at a time on low heat for 2-3 minutes, turning halfway, until both sides are lightly golden and crisp.

Step 12: Drain fried chirote on paper towels to remove excess oil, then immerse in warm sugar syrup to coat both sides.

Step 13: Remove chirote from syrup and place on parchment-lined plate. Garnish with sliced pistachios and dried rose petals. If desired, sift powdered sugar mixture over hot chirote for added flavor and presentation.

Step 14: Repeat frying and syrup coating with remaining discs. Let chirote cool completely before serving or storing.

Tips & Variations

For a beautiful twist, add red food coloring to some dough balls to create colorful layers.

Use fine rice flour in the layering paste to achieve crispiness and distinct layers.

If air frying, remember to add baking powder to the dough and adjust cooking times accordingly.

Garnish with chopped nuts like almonds or cashews in place of pistachios for variety.

FAQs

Can I make chirote without ghee?

Ghee adds a rich flavor and helps with the flaky texture. You can substitute with melted butter, but the taste and texture may vary slightly.

How do I know when the sugar syrup is at one-string consistency?

Dip a spoon in the syrup and lift it out. When the last drops fall, they should stretch into a single thin string between the spoon and the pot. If the syrup is too thin or thick, adjust cooking time accordingly.