• Choose a category
• All
• Classic-Fiction

SERVING SIZE: 2 chirote

Chirote, also called khaja, is a layered, flaky, and crunchy pastry. These are fun to make, serve, and eat. Sprinkled with powdered sugar, these elegant, blossom-like pastries look beautiful on the table. They are lightly sweet, as the only sugar is the powdered sugar on the top.

DOUGH

2 cups all-purpose flour

¼ cup shortening or unsalted butter

½ cup plus 1 tablespoon water

FILLING

3 tablespoons rice flour, plus additional for

sprinkling

¼ teaspoon cardamom powder

3 tablespoons shortening or unsalted butter,

melted

Canola oil for frying

⅓ cup powdered sugar

1. Prepare dough: In a bowl, mix flour and shortening until the flour becomes a little crumbly and the shortening is well blended. Gradually add ½ cup water. Gather the dough in your hands. If the dough is dry or crumbly, add 1 more tablespoon of water and mix. Turn dough onto a floured surface and knead for about 3 minutes, or until dough becomes smooth and soft. Divide dough into 3 equal portions and roll each into a smooth ball. Cover with a towel and let rest for about 10 minutes.

2. Prepare filling: In a small bowl, combine rice flour and cardamom powder. Set aside.

3. In a separate microwave small bowl, melt the shortening and set aside. (You may need to remelt shortening as you work.)

4. On a clean counter, roll out one of the dough balls, dusting with flour as needed, to an 11-by- 16-inch sheet. Using a pastry brush, spread a thin layer of melted shortening (about 1 tablespoon) on the top of dough sheet. Sprinkle a thin layer of rice flour (about 1 tablespoon) on the shortening. If necessary, spread the flour evenly with your fingers.

5. Starting from one edge roll the dough into a tight scroll. (From the beginning, roll tightly, keeping the roll as straight as possible.) Starting from the center toward the ends, gently squeeze the scroll, stretching and compacting it into a 20-inch rope. Cover and set the rope aside. Shape the remaining 2 balls.

6. Cut each pastry rope into 13 to 14 pieces (about 1½ inches long). Place each piece cut side down and press gently on the top with your palm, making a flat disc. With a rolling pin, gently roll each disc into a 2½- to 3-inch circle. Cover with a dry cloth.

7. Heat 2 to 3 inches of oil in a karahi/wok or a flat skillet on medium heat. (Or use electric skillet and heat oil to 300ºF.) The oil is ready when a small amount of dough dropped in oil rises to the top right away.

8. Carefully slide in several chirote at a time in a single layer. Fry for 3 to 4 minutes on each side, turning only once or twice, until light brown on each side. Using a slotted spoon, remove pastries from oil and drain on paper towels.

9. Sift pastries with a generous amount of sugar.

10. Continue frying and powdering the pastries in batches. Cool completely and store in an airtight container.

NUTRITION INFORMATION PER SERVING:

Calories: 111; Total Fat: 6 g (Saturated Fat: 1 g);

Carbohydrate: 13 g; Protein: 2 g; Fiber: 0 g;

Sodium: 0 mg

GF

Peanut Brittle

Chikki

PREP: 10 minutes

COOK: 10 minutes

MAKES: 20 servings

SERVING SIZE: 1 1-inch piece

Chikki is typically made with peanuts and is similar to peanut brittle in appearance. However, chikki is traditionally made with jaggery (page 20) and has a very different taste and texture to brittle. Jaggery is now readily available in most Indian grocery stores. You can substitute brown sugar, if desired (see Variation).

1 cup raw peanuts with shell (Spanish

peanuts)

⅓ cup water

1½ cups (about 10 ounces) jaggery, grated

and packed (page 20)

1. Preheat a large nonstick fry pan on medium heat. Add the peanuts and dry-roast, stirring frequently for about 5 minutes, until light brown. Remove onto a plate.

2. Lightly oil a plate or cookie sheet and set aside.

3. Put some cold water in a plate and set near the stove.

4. In the same fry pan, add water and jaggery. Bring to a boil on medium heat, stirring occasionally. Within a few minutes, the syrup will start to bubble and thicken. Pour