About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Sunday, February 5, 2017

CHIROTI



CHIROTI

220 gm flour, sifted

20 gm ghee, melted

¼ tsp salt

Oil for frying

For the paste

½ cup rice flour

Ghee, melted

Pour ghee into the rice flour and mix into a soft paste.

½ cup sugar

1 tsp cardamom powder

Blend the sugar into powder and mix with the cardamom powder.

Pistachios for garnish, optional

1.    In a bow mix four,salt and ghee mix with your hand till well mix. Pour water little by little and mix into a firm dough. Keep cover with a wet cloth aside for 1 hour.

2.    Divide the dough into 6 balls. Roll the into thin roti. Keep aside. Take one piece and rup the paste all around the top of the roti place 1 more on the top and rup with the paste repeat  till finish.

3.    Roll the pilled roti tight  into a long piece. Cut into 12 pieces. Roll the cut pieces into a long 5” keep a side.

4.    Heat the oil and fry till light brown on a medium heat. When it is cool sprinkle the sugar  both side and the chopped pistachios.
     



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