Chirote or Phenori as it is popularly called by the Konkani community is a delicious preparation of All purpose flour, ghee and powdered sugar. Some prefer to dip the Phenori in sugar syrup. Such a preparation is called Khaja. This item is usually a must during Diwali and is a family favourite. A special thanks to Mrs. Kishori Rao for sharing her wonderful recipe.
250 gms Maida/All purpose flour
1 heaped tbsp Ghee
A pinch of salt
10 cardamoms powdered
30 tsps sugar
12 tsps Ghee
A small bowl of Maida to dust the Phenori
Oil to fry.
Seive the Maida. Drop in the salt and the tablespoon of Ghee. Crumble it well. Make a smooth dough adding a little water at a time to make a dough as for chapati. Set aside for ten minutes. Powder the sugar and cardamom together. Keep aside. Knead the dough for a minute and divide it into ten pellets. Dust the pellet with Maida and roll out five pellets into five thin chapatis. Place a chapati on a flat surface. Apply a tsp of Ghee on the Chapati and sprinkle with a little Maida. Place the second Chapati on top of the first Chapati leaving a half inch gap from the top of the first Chapati. Apply a tsp of ghee and sprinkle a little Maida. Proceed similarly with the rest of the three Chapatis taking care to see that a distance of half an inch from top is left before placing the next Chapati. Once all the five Chapatis are placed one on top of the other, roll them tightly into a log. Cut either ends of the log and keep aside. Cut the log into eight equal pieces. Keep these pieces covered. Gently roll out each piece into a three inch sized poori with a gentle hand. Do not dust it with Maida while rolling it out. Heat oil in a pan. Fry a couple of these Phenoris on a medium flame, taking care to press the pooris down while frying. This helps in opening up the layers. Once they turn a golden brown, remove and drain on a kitchen towel. Allow the Phenori to cool a bit before sprinking with the cardamom, sugar mixture. Finish off with the remaining pellets similarly. This measure gives a total of 16-18 Phenoris. Store in an airtight container when completely cool.
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