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.