Puerto Rican Chiroti

Ingredients

In the original Indian Chiroti, the pastry sheets are typically flavored with cardamom and saffron, and are served with a syrup made from sugar and rose water. However, in the Puerto Rican adaptation, the pastry sheets are left plain and are served with a caramel sauce instead. This modification adds a rich and indulgent flavor to the dish, making it more suitable for the Puerto Rican palate. We alse have the original recipe for Chiroti, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting
• Caramel sauce, for serving Caramel sauce, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 1g
• Carbohydrates (total, sugars): 48g, 8g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour and salt.
2. 2.
   Add the vegetable oil and mix well until the mixture resembles coarse crumbs.
3. 3.
   Gradually add water and knead the dough until it becomes smooth and pliable.
4. 4.
   Divide the dough into small balls and roll each ball into a thin, circular sheet.
5. 5.
   Heat vegetable oil in a deep pan or skillet over medium heat.
6. 6.
   Carefully place the rolled pastry sheets into the hot oil and fry until they turn golden brown and crispy.
7. 7.
   Remove the fried pastry sheets from the oil and drain them on a paper towel to remove excess oil.
8. 8.
   Dust the Chiroti with powdered sugar.
9. 9.
   Serve the Puerto Rican Chiroti with a drizzle of caramel sauce.

Treat your ingredients with care...

• Vegetable oil — Use a neutral-flavored oil such as canola or sunflower oil for frying to avoid overpowering the flavors of the Chiroti.

Tips & Tricks

• Make sure the dough is well-kneaded to achieve a smooth and pliable texture.
• Roll the pastry sheets as thin as possible to achieve a crispy texture.
• Adjust the amount of powdered sugar according to your preference for sweetness.
• Serve the Chiroti immediately after frying for the best texture.

Serving advice

Puerto Rican Chiroti is best enjoyed warm. Serve it as a dessert after a delicious Puerto Rican meal or as a sweet treat during special occasions. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.

Presentation advice

Arrange the crispy Chiroti on a serving platter and dust them generously with powdered sugar. Drizzle the caramel sauce over the top in an artistic manner. Garnish with a sprig of fresh mint for a pop of color.