Chiroti / Phenori

Maida or all purpose flour: 1 cup
Rice flour: 2 tsp
Vanaspati (Dalda) 2 tsp
Salt: a pinch
Sugar powder: 3/4 cup
Cardamom powder: 1/2 tsp
Ghee: 2 tsp
Water for mixing the dough
Extra maida
Extra ghee / vanaspati for frying (Do not use normal oil for deep frying, it spoils the taste ).

Mix flours, salt and vanaspati. Add sufficient water to make a puri dough. Keep the dough aside for almost 1 hour.

Mix sugar and cardamom. Keep it aside.

Make 7 small roti-size balls from the dough. Roll into thin rotis.

Keep one roti on a flat board. Apply a bit of ghee on the roti, sprinkle 1/4 tsp of maida on it.

Keep the next roti on the first one ( keep the second roti slightly lower down, it should not cover the full roti. Repeat the procedure ).

Roll the rotis into a tight roll (do not apply pressure).

Cut the roll into 2 1/2 inch pieces.

Take one piece, with the help of a rolling pin, roll it into small circles.

Take extra care at this stage. It should not be rolled like a normal puri. Roll from center to the side, from all sides. All the layers should be clearly visible.

Heat vanaspati in a pan. Deep fry the chirotis on a medium flame. While frying, slightly press the chirotis on the layers so as to make the layers separate (do not apply pressure). Take out on a clean kitchen towel.

Spread the sugar - cardamom mixture on the fried chiroti.

Store it in a dry, airtight container. This remains good at least for 15 days (if stored in a dry place).