Imarti & Saffron Chiroti

1. Rub ¼th cup of vanaspati on the inner surface of a large plate till it is smooth (like in the preparation of biscuits/cookies).

2. Sieve 2 cups of refined flour on to the vanaspati on the plate and mix well.

3. Prepare a dough using a little amount of water (like that of a dough made for a poori). The dough should not stick to the fingers, but should be soft.

4. Divide the dough into small pieces of the size of a medium lemon.

5. Roll each piece into a thin chapathi of any convenient size.

6. Take the remaining ¼th cup of vanaspati in a bowl and warm it on a low flame.

7. Add 5 tablespoons of rice flour to the warm vanaspati and mix well into a creamy paste.

8.Let it cool down to room temperature.

9. Take one thin chapathi and smear the creamy paste on one side.

10. Place another chapati on the first one and smear the paste again.

11. Repeat this step once or twice to have a layer of 3 to 4 chapathis.

12. Roll the arrangement into a cylindrical shape.

13. Cut across into small pieces of about 2 cm (3/4th inch) length.

14. Place each piece flat on the rolling surface and press lightly with your fingers.

15. Roll out very lightly with a rolling pin to about 1 mm thick.

16. Deep fry in oil till it turns to light brown in colour. Remove from oil.

17. Sprinkle powdered sugar on both the sides when hot.