13 Nov, 2021
newAdmin0 commentsNovember 13, 2021food, Main Course, Popular, RECIPES

Gatte Ki Sabzi

Gatte Ki Sabzi

A traditional Rajasthani dish made with Besan that is first boiled and then cooked in a spicy curd-based gravy. It goes well with steamed rice and roti.

Servings - 4

Preparation Time - 25 Mins

Difficulty Level - Medium

Cook Time - 20 Mins

Ingredients

For making the Gatte/Gatta

1 cup Vijay Gold Besan Flour
1 tsp coriander powder
¼ tsp turmeric powder
1 tsp red chili powder
½ tsp cumin seeds
½ tsp ajwain/carrom seeds
3 tablespoon ghee/clarified butter
Salt as per taste
3-4 tsp water
1 tsp oil

For boiling and frying the Gatte/Gatta

4 glasses of water
2 dry red chilies
½ tsp cumin seeds
½ tsp fennel seeds
2 tsp ghee/clarified butter

For making the gravy

2 tsp oil
½ inch ginger
3-4 green chilies
2 tomatoes
½ tsp asafeotida/hing
1 tsp cumin seeds
2 dry red chilies
2 tsp ghee/clarified butter
4 tablespoon curd
Salt as per taste
¼ cup chopped coriander leaves
½ tsp garam masala powder
1 tsp kasuri methi (roasted & crushed)
1.5 tsp coriander powder
1 tsp red chili powder
½ tsp turmeric powder

Procedure

For making the Gatte/Gatta

In a mixing bowl, take Vijay Gold Besan Flour, add turmeric powder, red chili powder, coriander powder, cumin seeds, ajwain/carrom seeds, salt, ghee/clarified butter, give everything a nice mix.
Next add curd, little at a time, do not add all the curd together. Knead it well for about 8-9 minutes, to form a semi soft dough, just like the dough of pooris.
The dough should be of smooth texture, if you see any cracks, sprinkle little water and knead it again to form a smooth dough.
Once the dough is formed, apply little oil over the dough.
Divide the dough into 5 equal parts, roll each part to form a smooth ball.
Now with the help of your fingers, roll each dough ball to give it a cylindrical shape.

For boiling and frying the Gatte/Gatta

In a pan, add water, heat the water on a medium to high flame, once it starts to boil add dry red chilies, cumin seeds and fennel seeds.
Add the prepared gatte, one by one, cover and allow it to cook on a medium flame for about 8-10 minutes or until the gatte starts to float on the top and you can see bubbles/ blisters all over the gatte.al shape.
Gently remove them with the help of a spatula/spoon by draining the excess water. Reserve the water, in which gatte were boiled, for the gravy.
Place the gatte on a plate, allow them to come at room temperature, cut it into small pieces.
Heat ghee/clarified butter in a pan, shallow fry the prepared gatte for 2-3 minutes. Keep it aside.

Tips for cooking:

Addition of dry red chilies, cumin seeds & fennel seeds, while boiling the gatte is optional, however, it gives a nice flavour to our gatte.
In case the dough becomes too sticky, sprinkle some more gram flour/besan and knead.
Make sure the curd is at room temperature.
For kneading the dough for the gatte, do not add all the curd at a time, the quantity of curd and the water will vary depending on the texture of curd.

Tips for Cooking

For frying the idli pieces, lightly coat the idli pieces with the prepared batter one by one. Do not fry all the idli pieces at one time, do it in batches.
For making the Manchurian Sauce, use warm water.
Addition of garam masala powder is completely optional.
After adding the fried idli pieces in the sauce, quickly toss it with the sauce, so that it remains crispy.

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10 Nov, 2021
newAdmin1 CommentNovember 10, 2021Appetizers, Breakfast, food, RECIPES, Veg Breakfast

IDLI MANCHURIAN

Idli Manchurian

It’s a simple and tasty South Indian Cuisine recipe that can be made with leftover idlis & Manchurian Sauce. It can be served as a starter, breakfast or snack.

Servings - 4

Preparation Time - 40 Mins

Difficulty Level - Medium

Cook Time - 30 Mins

Ingredients

For the Idli's

1 cup Vijay Idli Rava
1 cup curd
1 tsp ginger garlic paste
½ tsp black pepper powder
Salt as per taste
½ to ¾ cup water
½ tsp baking soda

For the tadka

2 tsp oil
1 tsp mustard seeds
½ tsp asafoetida/hing
½ tsp Urad Dal/Split black lentils
1 tsp Chana Dal/Bengal Gram
8-9 curry leaves
8-10 cashew nuts
½ cup A Vijay Gold ll Purpose Flour/Maida
¼ cup Corn flour
½ tsp black pepper powder
Salt as per taste
Water and Oil as required

For the batter to fry the Idli

½ cup A Vijay Gold ll Purpose Flour/Maida
¼ cup Corn flour
½ tsp black pepper powder
Salt as per taste
Water and Oil as required

For Manchurian Sauce

2 tsp oil
8-9 garlic cloves
3-4 fresh green chilies
1 small onion (cut into small cubes)
1 small capsicum (cut into small cubes)
2 tsp soya sauce
2 tablespoon red chili sauce
1 tablespoon tomato ketchup
¼- ½ cup warm water
Salt as per taste
1 tsp black pepper powder
Corn flour slurry (1 tablespoon corn flour mixed with 2 tablespoon water)
¼ cup chopped coriander leaves
½ cup chopped spring onion greens
½ tsp garam masala powder

Procedure

For making the Idlis

In a mixing bowl, take Vijay Idli Rawa, add curd, salt, black pepper powder, mix everything well.
Next add water and make a batter of smooth consistency.
Cover and rest it for 30 minutes.
For the tadka, in a pan, heat oil, add mustard seeds, asafoetida/hing, urad dal, chana dal, curry leaves, cashew nuts (roughly chopped), and fry it for 2-3 minutes.
After 30 minutes, add the prepared tadka in the idli batter, mix everything well.
Add baking soda in the idli batter, mix it.
Grease the idli stand/maker with little oil, add the prepared idli batter in the idli maker/stand and steam it on a medium flame for about 10-12 minutes.
Once it cools down, cut the idli into four pieces. Keep it aside.

For frying the Idlis

In a mixing bowl, add All purpose flour, corn flour, salt, black pepper powder, add little water at a time and make a smooth batter.
In a mixing bowl, add All purpose flour, corn flour, salt, black pepper powder, add little water at a time and make a smooth batter.

For the Manchurian Sauce:

Heat oil in a pan, add chopped garlic, sauté it for 1 minute, add chopped fresh green chilies, again sauté if for another 1 minute.
Add the onion & capsicum, fry it on a high flame for 3-4 minutes.
Add soya sauce, red chili sauce, tomato ketchup, mix everything well for 2 minutes.
Add warm water and again cook it for another 2 minutes.
Add salt, black pepper powder, add the corn flour slurry, once the sauce starts to thicken. Add the fried Idli pieces, toss it well for about 1 minute.
Add spring onion greens, little garam masala and chopped coriander leaves, give everything a nice mix for another 1-2 minutes and its ready. Serve immediately.

Tips for Cooking

For frying the idli pieces, lightly coat the idli pieces with the prepared batter one by one. Do not fry all the idli pieces at one time, do it in batches.
For making the Manchurian Sauce, use warm water.
Addition of garam masala powder is completely optional.
After adding the fried idli pieces in the sauce, quickly toss it with the sauce, so that it remains crispy.

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8 Nov, 2021
newAdmin0 commentsNovember 8, 2021Bread, food, Maida, RECIPES

Pita Bread Recipe

Pita Bread Recipe

Bread made with water, flour, yeast, salt, and sugar. The soft and light pocket is ideal for adding your favorite fillings & enjoying a Middle Eastern treat!

Servings - 5 Pcs

Preparation Time - 20 Mins

Difficulty Level - Easy

Cook Time - 1 Hour

Ingredients

300 gm / 2 cups Mastercook Maida or Chakki Atta
6 gm / 2 tsp yeast
14 gm / 2 tsp salt
14 gm / 3 tsp sugar
170-180 ml water
1 tbsp / 15 ml Extra Virgin Olive Oil

Procedure

In a large bowl, sift your Maida or Chakki atta along with salt.
In a separate bowl, combine the yeast, water and sugar and allow to bloom for a few minutes.
Add the yeast mixture slowly to the flour and knead a soft dough (about 3-4 minutes)
Add the olive oil and knead until incorporated. The dough will be slightly tacky to the touch.
Place in a greased bowl and rest for 15 minutes.
Preheat your oven to 250 C / 480 F / Gas Mark 9. Place a baking sheet upside down on the bottom rack and allow it to heat up with the oven.
After 15 minutes, cut the dough into 10 equal pieces, about 42-45 gm each.
Roll each piece into a ball and set on a floured surface or plate for 10 minutes.
Now roll each ball into a disc, about 6 inches across, and about 1 cm thick, like that of a puri.
Put the pita onto the hot tray and close the oven. Let it sit for 2-3 minutes, it will puff up and become a balloon. Let it rest for another minute before taking out and setting in a plate lined with a cloth. Cover each pita with the cloth after it comes out of the oven.

Tips for Cooking

You can use either Maida or chakki atta or a combination of both for this recipe.
Try using only Extra Virgin Olive Oil for this recipe, as a neutral cooking oil wouldn’t give the flavour and aroma of the high quality olive oil.
Most home ovens go upto 250C. But if your oven goes higher, it is recommended to even keep the oven at 300C, this will cook the pita’s much faster.
If you do not want color on the pita, remove it as soon as it puffs up, if you want color, let it sit a little longer, and flip it to brown the other side as well. Both taste equally good.
Do not worry if the entire pita doesn’t puff, you will still be able to separate the two sides to form a pocket.

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3 Nov, 2021
newAdmin0 commentsNovember 3, 2021Bread, Dessert, food

Akki Tari Payasa

Akki Tari Payasa

Simple and quick Broken Rice Pudded payasam is a simple dessert made with milk, sugar, dry fruits, and ghee that is ready faster than you can say ‘Akki Tari’!

Servings - 8

Preparation Time - 10 Mins

Difficulty Level - Easy

Cook Time - 40 Mins

Ingredients

70 gm / ½ cup Vijay Gold Akki Tari
500 ml / 2 cups Water
500 ml / 2 cups Fresh Milk
75 gm Sugar
Assorted Dry Fruits, Mastercook Elaichi

Procedure

In a bowl, add your Vijay Gold Akki Tari and some water(not from recipe). Allow to stand for 10 minutes
After 10 minutes, drain the water and add the akki tari to a pot along with 500 ml of water.
Boil on a low flame till all the water is almost absorbed.
At this stage, add the milk and stir well. Cook on a low flame until the milk begins to boil, stirring occasionally.
Add the sugar and stir well. Keep stirring till the sugar dissolves.
Cook for 5 minutes until thickened. Serve warm.

Tips for Cooking

The initial soaking of the akki tari is also to wash it, the amount of water in the recipe is to boil the akki tari later on.
If you wish, you can boil the akki tari directly in milk itself, in this case, double the amount of milk and replace the water with 500 ml of milk in step 2
If you are using dry fruits, roast them separately in a little amount of ghee and add it towards the end.
If using Mastercook elaichi, add it when you add the sugar into the payasa.

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29 Oct, 2021
newAdmin0 commentsOctober 29, 2021Bread, Breakfast, food, Maida, RECIPES

Sweet Potato Masala Roti

Sweet Potato Masala Roti

These soft roti, or stuffed flatbread, are made with the goodness of sweet potato and Chakki Atta! It’s a tasty way to incorporate sweet potatoes into your diet.

Servings -3 to 4 (10 - 12 roti)

Preparation Time - 40 Mins

Difficulty Level - Easy

Cook Time - 30 Mins

Ingredients

400 gm / 1 large sweet potato
250 gm / 1.5 cups Mastercook Chakki Atta
25 gm / 10-12 sprigs Coriander leaves, finely chopped
7 gm / 1 no Green chilli, finely chopped
2 gm / ½ tsp Ajwain / Carom seeds
5 gm / 1 tsp Salt, or to taste
1 gm / ½ tsp Turmeric
2 gm / ½ Mastercook Saunf / Fennel Seeds

Procedure

Pressure cook or boil the sweet potatoes until tender.
Let cool for a few minutes and transfer to a bowl. Mash using a fork while still hot. Mash well until it is warm to the touch.
Add the Mastercook chakki atta and knead to form a soft dough. When the dough is coming together, add the coriander leaves, green chilli, ajwain, saunf, turmeric and salt.
Keep kneading without adding any water to form a soft dough.
Rest for 10 minutes and portion into balls about 50 – 60 gm each.
Roll into thin roti’s and cook on a tawa until golden and puffy.
Brush with ghee and serve.

Tips for Cooking

Do not add any water to knead the dough. The sweet potato has enough moisture.
The dough has to be kneaded when the sweet potato is warm, otherwise it will not knead properly.
You can add other masala’s like red chilli or garam masala as well.

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25 Oct, 2021
newAdmin0 commentsOctober 25, 2021Dessert, food, RECIPES, Vegan Dessert

Sakkarai Pongal

Sakkarai Pongal

Sweet Pongal is a delectable Sankrathi/Pongal meal made with rice, jaggery, ghee, cardamoms, Dry fruit and nuts. A special traditional dessert from South India.

Servings - 5

Preparation Time - 20 Mins

Difficulty Level - Easy

Cook Time - 1 Hour

Ingredients

100 gm / 1/2 cup Vijay Sona Gold Rice
25 gm / 2 tbsp Moong Dal
125 ml / ½ cup Milk
500 ml / 2 cups Water
200 gm / 1 cup Jaggery
75 ml / 1/3 cup Water
3 no’s Mastercook Cloves
25 gm / 10-12 cashew nuts, broken
10 gm / 10-12 raisins
50 gm / 5 tbsp Ghee

Procedure

Wash the rice with the dal 2-3 times, drain the water and add to a pressure cooker along with the water, milk and 1 tbsp of ghee.
Pressure cook for 6-7 whistles on medium flame. Open and check whether the mixture is mushy. Set aside.
Melt the jaggery with the water and once melted strain the mixture and put the strained syrup back into the pot. Cook this syrup for 7-8 minutes until a 1 string consistency is achieved. If you put the syrup in between your fingers, you can pull 1 string between them. Set aside.
In a Kadai, heat 1 tbsp of the ghee, and the Mastercook Cloves, and roast the cashew nuts till golden brown.
Add the cooked rice and dal and mix well with the ghee.
Now add the jaggery syrup and mix very well to combine thoroughly. Add 1 tbsp of ghee and allow to cook on medium flame for 6-8 minutes.
After 6 minutes, add another tbsp of ghee and mix well.
In a pan, add the final tbsp of ghee and fry the raisins only for a few seconds, and add it to the Pongal to finish.
Switch off the flame and let it cool for 20-30 minutes, then serve.

Tips for Cooking

A dark colored jaggery is ideal for this recipe as it lends a lovely color to the finished dish. But feel free to use a lighter colored jaggery as well, ensure that it is chemical free and as natural as possible. Straining is still recommended for any kind of jaggery.
Incase your syrup thickens before you can add it to the rice, just heat it slightly with a splash of water and it will be easier to add to the rice.
Homemade ghee is best for this dish as the aroma is unparalleled.
Raisins should not be added in the beginning, lightly frying them and adding at the end allows you to retain their texture and sourish taste.

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23 Oct, 2021
newAdmin1 CommentOctober 23, 2021Dessert, food, RECIPES, Vegan Dessert

Shahi Tukda

Shahi Tukda

A Mughlai delicacy composed with fried bread, thickened sweetened milk, saffron, & nuts is called Shahi Tukda. A dessert suited for royalty, as the name implies.

Servings - 5

Preparation Time - 30 Mins

Difficulty Level - Easy

Cook Time - 30 Mins

Ingredients

5 slices Bread, thick cut
Oil/Ghee for Frying
75 gm / 1/3 cup Sugar
100 gm / ½ cup Water
100 gm / ½ cup Water
Rabri, for serving
Assorted chopped nuts, for garnish

Procedure

In a large Kadai or pot, heat the oil till it is about medium hot.
Add the sugar, water and Mastercook Elaichi to a pot and heat till the sugar has dissolved. Boil for 2-3 minutes more till slightly thickened. Cool completely.
Cut the crusts off the bread and cut each slice diagonally into two triangles
Fry the bread in the oil till deep golden brown. Set on a wire rack to drain all the excess oil and pat gently with a paper towel to rid the rest of the oil.
Fry the bread in the oil till deep golden brown. Set on a wire rack to drain all the excess oil and pat gently with a paper towel to rid the rest of the oil.
Dip each bread slice into the sugar syrup and turn a few times to thoroughly soak. Place on a platter and repeat with the rest
Finish with a generous spoon of rabri and chopped nuts.

Tips for Cooking

Ideally, you would want to cut the bread yourself, so you get thicker slices. But if this is not possible, store-bought slices will work fine.
Adding to the first tip, the tastiest shahi tukda would come from baking fresh homemade bread, nothing beats it!
If you notice that the bread is gaining color too quickly, lower the flame or add more slices in so that they take a little time to get color. This ensures that it becomes super crispy.
Be sure to pat the excess oil otherwise the syrup wont soak in.
You can choose to add saffron and some rose water to the syrup.

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22 Oct, 2021
newAdmin1 CommentOctober 22, 2021Dessert, food, RECIPES, Vegan Dessert

Rajasthani Ghevar

Rajasthani Ghevar

Light & crispy deep-fried discs made with Maida are soaked in sugar syrup. The effort is well worth it in the end for this traditional Rajasthani Ghevar dessert

Servings - 10

Preparation Time - 15 Mins

Difficulty Level - Medium

Cook Time - 2 Hours

Ingredients

50 gm / 2.5 tbsp Ghee
150 gm / 1 cup Mastercook Maida
50 ml / ¼ cup Milk
150 ml / ¾ cup Water
150 gm / ¾ cup Sugar
75 ml / 1/3 cup Water

Procedure

In a large bowl, melt the ghee and pour it in. Using a few ice cubes, mix and cream the ghee until it is light and fluffy.
Sift and add the Mastercook Maida and rub it into the ghee until it resembles a sandy texture.
Add the milk and water and mix very well until there are no lumps and a pouring consistency batter has formed.
In a pot, place a round mold, the size of which you desire the Ghevar to be. The oil should be halfway up the height of this mold.
Let it become hot and using a ladle, pour the batter in a thin stream from a height of atleast 7-8 inches above the mold and exactly in the center.
Pour a little and allow it to set and fry, and pour some more. Now take a round wooden handle and create a small hole in the center.
Continue pouring the ghevar batter until it is about ¾-1 inch in height.
Gently coerce it from the sides and allow it to drop down and submerge in the oil.
After it has cooked on top, take it out gently and place on a wire rack to drain.
To prepare the syrup, combine the sugar and water and cook to a 1 string consistency. Spoon the syrup over the ghevars and enjoy as is, or with some malai rabdi and nuts!

Tips for Cooking

This recipe does take some practice and will not be achieved in the first go. Keep trying and you will get it right
The most important thing is patience. Each ghevar takes some time to cook and form properly. If you rush it, the batter will pool on top and then will get ruined.
Draining on a wire rack is important as the oil must drain completely. If you place it on tissues, the oil will not drain completely and they will become soggy.

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21 Oct, 2021
newAdmin1 CommentOctober 21, 2021Appetizers, Breakfast, food, RECIPES

NEAPOLITAN PIZZA

Basic Pizza Dough

Simple and basic, this dough serves as a blank canvas for all your Pizza cravings!

Servings - 3

Preparation Time - 4 Hours

Difficulty Level - Medium

Cook Time - NA

Ingredients

250 gm Mastercook Maida
5 gm Salt
3 gm Yeast
150 ml Water
8 ml Olive Oil

Procedure

Dissolve the yeast in the water and set aside for a few minutes.
In a large mixing bowl, sift together the Mastercook Maida and salt.
Make a well in the center and add the yeast-water mixture slowly, gradually mixing in more flour.
Start kneading the dough till all the flour is hydrated and no dry flour remains.
Continue kneading for 3-4 minutes till it becomes slightly smooth.
Cover and let it rest for 10 minutes. After 10 minutes, add the oil and knead it into the dough until the oil is just incorporated.
Shape into a round ball and place into a lightly greased bowl.
Cover and allow to ferment for 30 minutes. After 30 minutes, lift the corners of the dough to the center, which is called a stretch and fold, this builds strength and allows you to stretch the dough afterwards.
Allow to rise for another hour. Once risen and almost doubled, cut the dough into 3 balls of approx. 140 grams each
Shape into smooth, round balls and place on a plate or tray with a light dusting of semolina, spread apart with a three-finger gap.
Allow to ferment once again for about 1-1.5 hours and its ready to be shaped.

Tips for Cooking

If you live in a hot climate, you may benefit from using room temperature water instead of warm water to make the dough. This ensures that the fermentation is controlled.
This is a time-consuming process and you can do this the previous night until the portioned dough ball step. This tray can then be covered tightly with plastic wrap and placed into the fridge to proof overnight. Be sure to remove it about 30 minutes to an hour before you make the pizza.
140 gm dough balls make a pizza that is 9 inches in diameter, you can vary the weight to make a bigger or smaller pizza.

Tomato Sauce

Perfect for Pasta, Pizza or even a sandwich. This Tomato sauce will surely be your next go-to condiment!

Servings - 1 bowl

Preparation Time - 30 Mins

Difficulty Level - Easy

Cook Time - 1 to 2 Hours

Ingredients

500 gm Tomato Puree
10 gm Finely chopped onion
10 gm finely chopped garlic
15 gm mixed herbs
5 ml Olive Oil

Procedure

Heat a pot on medium flame. Add olive oil.
Once it is warm, add the onion and garlic, saute until they are soft and translucent, do not brown.
Add the herbs and saute for 15-20 seconds to release their aroma.
Add the tomato puree and a little water.
Cook the sauce for about an hour, till it reduces and thickens nicely.
Season with salt, pepper and a little sugar.

Tips for Cooking

You can use storebought puree or make your own by boiling and peeling tomatoes and then blending it in a mixer.
This sauce works great for pasta’s, as a sauce for pizza or a delicious spread for sandwiches.
You can freeze this sauce for upto 6 months in a tightly sealed container.

Neapolitan Style Pizza

   Enjoy this yummy Neapolitan Style Italian Pizza in the comfort of your home!

Servings - 2

Preparation Time - 4 to 5 Hours

Difficulty Level - Medium

Cook Time - 6 to 8 Mins

Ingredients

2 pizza dough balls
100 gm Tomato Sauce
5 gm / 1.5 tsp Mastercook elaichi, powdered
160 gm Fresh Mozzarella Cheese
Few Fresh Basil Leaves
Olive oil

Procedure

Preheat your oven as high as it will go, usually home ovens reach around 250-300C/ 500-600F. Place a baking tray inverted in the middle or a third from the top. Allow to preheat for about 30-40 minutes to get super hot.
Once your dough balls are proofed and ready, gently pick it up from your plate and place into a bowl with flour, coat both sides and place on your worksurface.
Gently press down in the center towards the sides, forming a thick crust on the outside.
With your left hand on the dough, gently reach under the dough with your right and stretch the dough, rotating as you go to form a 8-9 inch circle.
Alternatively, you can use a rolling pin. Spread the sauce evenly all over the dough, leaving a border for the crust to rise.
Using a pot lid or an inverted plate, slide the pizza onto the hot baking tray and close the oven door. Allow it to cook for 3-4 minutes, till the crust is lightly golden
Take the pizza out and add the cheese and basil leaves.
Place it back in the oven till the cheese is melted and the crust is golden. Finish with a drizzle of olive oil.

Tips for Cooking

This is the closest way to replicate a fiery hot wood burning oven at home. It will not produce an exact copy but it is great to have at home.
The pizza is cooked in two stages because home ovens cant reach the temperature of a wood burning oven and thus the cheese has a chance to dry out if put all together at the beginning.
If you do not have fresh mozzarella, feel free to use frozen mozzarella. The fresh mozzarella really gives it an authentic flavour and texture.

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22 Sep, 2021
newAdmin2 CommentsSeptember 22, 2021food, RECIPES, Regular Dessert, Vegan Dessert

Chiroti Recipe

Chiroti Recipe

Light and flaky dessert made with semolina and powdered sugar. This authentic & delicious Karnataka special dish is a must-try, best served with badam milk.

Servings - 10

Preparation Time - 1 Hour

Difficulty Level - Medium

Cook Time - 1 Hour

Ingredients

For the Chiroti

260 gm / 2 cups Mastercook Chiroti Sooji
30 gm / 2 tbsp Butter
70-120 ml / 1/3 to ½ cup Water
Maida for Dusting

For the Saati

50 gm / ¼ cup Butter
20 gm / 2 tbsp Vijay Gold Rice Flour

Procedure

In a bowl, add the chiroti sooji and the butter. Using your fingertips rub in the butter to the sooji till a uniform sandy texture is achieved. No large clumps of butter must remain.
Add the water slowly and knead to form a smooth soft dough. The dough should be kneaded quite well for atleast 5-7 minutes.
Set aside the dough for 10 minutes to rest.
Prepare the saati by combining the butter and rice flour. Using your fingers or a whisk, whip the mixture until light and fluffy. Set aside.
Divide the chiroti dough into 5 equal pieces, approximately 80-85 gm each.
Roll each piece into a circle, about 9-11 inches in diameter.
Spread about a tsp of the saati mixture evenly on one piece. Add another layer on top and repeat until all 5 pieces have been layered. Add the final amount of saati on top of the 5th piece.
Heat oil for deep frying on a low flame.
Starting from the end away from you, roll the entire stack into a tight roll.
Cut the roll into 20 equal pieces, about 1 inch each.
Using greased hands, press each piece lightly into a circle, about 4 -5 inches across. Do not apply too much pressure.
Drop the chiroti into the oil and using a ladle, pour oil into the center of the chiroti so that the layers separate and become flaky. The oil should only be medium hot. To know whether the oil is hot enough, the chiroti must stay submerged for a few seconds before floating to the top.
Cook the chiroti by continually pouring oil into the center. After the layers have separated and puffed up, remove to a plate lined with tissue, ensure not to brown the chiroti’s.
Repeat with the remaining pieces, Serve crushed with Badam Milk

Tips for Cooking

The amount of water will vary, always start with little and add more as you go. Do not add all at one go.
The dough must be kneaded quite hard to break down the chiroti sooji and form a soft dough.

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