1. Sieve together plain flour and slat.

2. Add in measured ghee, mix with fingers till crumbly.

3. Add cold water, knead into a pliable dough.

4. Cover with moist cloth, dividing into 20 parts.

5. Make a cream by beating together rice flour and 3 tbsp. ghee.

6. Roll each part into a wafer thin round.

7. Brush with creamedflour, place another place another round on top.

8. Repeat procedure for 5-6 layers.

9. Roll tightly into a round cylinder.

10. Cut 1" thick slices, roll lightly to a thick round.

11. Repeat for all dough

12. Heat ghee in heavy pan, fry rounds till golden on slow-medium heat.

13. The layers of chirote should show when they open a bit on frying.

14. Only then will they be and look crisp.

15. Allow to cool a little, sprinkle powdered sugar over it, cool completely,

16. Store in airtight container after cooling completely.,

17. Serve this favourite diwali sweet, as desired.

Note: one may coat chirote with a foamy sugar syrup of 2-1/2 thread consistency. This would however, make it taste more sweet than the powdered sugar variety.

Making time: 1 hour
Makes: 18-20 chiroteys
Shelflife: 3 weeks or more