Pakadagina Chiroti is deep fried layered pastry dipped in Sugar Syrup. This dish is prepared during festivals in North Karnataka. “Paka” means sugar syrup in Kannada and “Chiroti” is a layered deep fried crisp bread. It is also known as Padhir Pheni in Marathi.
Time Required: 30 Minutes
1 Cup Chiroti/Fine Rawa
1 Cup Sugar
Few strands of Saffron
1tsp Cardamom Powder
Oil for deep-frying
In a thick-bottomed pan add Sugar and 1½ Cups of water. Let the Sugar melt and heat for 5 minutes. Add Saffron and Cardamom Powder to it and keep it aside.
Mix Chiroti Rawa and 1tbsp Ghee with water to a stiff dough. Cover the dough with a wet cloth and keep aside for 30 to 40 minutes.
Divide the dough into Lemon sized balls. Roll out the balls on a floured surface into a very thin concentric circle.
Apply Ghee on the surface of the rolled out dough and fold the edges as shown in the picture below.
Fold it once again as shown below.
Cut the strip into 4 to 5 pieces.
Roll out each piece gently.
Heat Oil and deep fry each piece until crisp and remove on a kitchen towel.
Dip each of these Chiroti in the Sugar syrup for a minute or two. Arrange Pakadagina Chiroti in a tray and decorate with Pistachio slivers.
Instead of dipping Pakadagina Chiroti in Sugar syrup sprinkle Sugar powder over each of the Chiroti and serve.