Pathir Pheni ~ Karnataka Special | How to make Pathir Peni / Chiroti Step By Step Recipe | Indian Cooking Challenge for December
Ingredients
For the dough
- 1 cup Pheni Rava / Fine Semolina / Chiroti Rava
- 2 tsp Ghee
- Water to knead the dough
- A Pinch Salt
- Cooking Oil for deep frying
For the Rice Paste
- 2 tsp Rice Flour
- 2 tsp Ghee
Instructions
How to make Pathir Pheni
- In a wide bowl, add the rava, salt ghee (in solid form) and crumble well. Then, slowly add water and knead to a soft dough.
- Note that the dough needs to be softer than the regular chapati / puri dough.
- Cover with a muslin cloth and set aside for a minimum of 1 hour. The more the resting time the better the quality of the phenis.
- In a smaller bowl, whisk the solid ghee and rice flour until they form a smooth paste.
- Check-in between and knead again to get a soft dough.
- Knead again and pinch out 5 balls of the dough and roll out thin puris out of each of those and cover them until later.
- On each rolled out puri, apply the rice flour-ghee paste and layer them one on top of another. Here the number of puris used for layering is 5. Use less or more depending on your preference keeping the minimum to atleast 3 puris.
- Roll the layered puris into a tight log. Keep applying the rice flour-ghee paste as you keep rolling as well. Tuck the ends securely.
- Cut the log into 1 inch pieces and roll out each piece into a thin puri and keep them covered until ready to be fried.
- Meanwhile, heat cooking oil on low-medium flame. Fry each of the puris taking care that they don't change color.
- Drain on kitchen towel and sprinkle fine sugar over the top.
Notes
Since the rava I used was the regular one, I tried grinding it but it was of no use.
So, I kneaded as such. It took me almost 2+ hours for the dough to be soft.
Still if you are not able to find Chiroti rava and could grind the regular rava, you can go ahead. Grind the normal rava and sieve to get a finer consistency.
Traditionally, Ghee is used for frying. But, regular cooking oil is also fine. I suppose it's important to make sure the color of the puris remains as white as possible.
And Harini also says these can be stored in an airtight containers upon cooling.
Serving Suggestion - Sprinkle powdered sugar and serve it along with Badam (Almond) milk. Optionally, they are dunked in sugar syrup and served as is.
I got about 10 puris exactly, making sure all are of equal size. we found the powdered sugar on top tasted great. I can imagine how the sugar dunked ones might taste.
This is yet another traditional recipe that came out well.
Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!