Air fryer recipe · Snacks · Maharashtra
Maharashtrian Tikhat Chirote
Layered pastry rounds with ajwain and chilli, a savoury twist on the sweet chirote of the Maharashtrian Diwali faral plate. Air-fried, the layers flake nicely but puff less than the fried ones.
- 55 minTotal time
- 170°CAir fryer
- 6Serves
- VegetarianDiet
- MaharashtraState
Part of the Diwali across India collection
Nutrition per serving
- 305kcal
- 4.9 gprotein
- 37.4 gcarbs
- 14.9 gfat
- 1.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Maida (all-purpose flour)2 cups
- Rice flour3 tbsp
- Ghee1/4 cup
- Ajwain (carom seeds)1/2 tsp
- Red chilli powder1 tsp
- Black salt1/2 tsp
- Oil2 tbsp + spray
- Salt3/4 tsp
Method
Make the dough
Mix the maida, ajwain, half the chilli powder and salt. Rub in 2 tbsp oil, then knead with water into a firm, smooth dough. Rest it covered for 20 minutes.
Make the satha paste
Beat the ghee in a small bowl with a spoon until creamy, then mix in the rice flour to make a soft paste called satha. This paste between the layers is what makes chirote flaky.
Layer the sheets
Divide the dough into three. Roll each into a thin, large round of the same size. Spread satha over the first sheet, place the second on top, spread more satha, then add the third sheet and spread a final layer.
Roll and cut
Roll the stacked sheets up tightly like a mat, starting from one edge. Cut the roll into 2 cm pieces. Press each piece gently with your palm, cut side up, and roll it lightly into a 6 cm round so the layers show on the face.
Spray and arrange
Spray or brush both sides lightly with oil. Lay them in one layer in the basket with the layered side facing up.
Air-fry and season
Air-fry at 170°C for 12 min, turning once halfway, until pale golden and the layers have opened. While still warm, sprinkle the remaining chilli powder and black salt over the top. Cool completely before storing so they stay crisp.
