Meena's Taste Mantra

Pathir Pheni | Chiroti | Phenori | Chirote

Pathir Pheni | Chiroti | Phenori | Chirote....what's in a name...when one bites this super crispy, mildly sweet and heavenly aromatic delicacy! Pathir Pheni is a Karnataka Special cusine and is usually a must in a Kannadiga wedding! Amma tried these wonderful crispies when she was in Bengaluru and she was pretty excited to try this out!

There are many ways to make and serve this sweet - either dunk it in sugar syrup or dust some cardamom flavoured icing sugar on top or serve it along with sweet thick Almond milk or Rabri! Phew...as many names...that many ways to relish! Also, my sister said these are traditionally made with a mix of Refined Flour and Rava | Semolina.

Since we tend to have very little of sugar, Amma tried her own twist by just drizzling few drops of sugar syrup on top - the effect - a lovely glazed Pathir Pheni...thoda meetha thoda namkeen! Simply YUM!

INGREDIENTS

1 cup Maida | Refined Flour

1 tsp Homemade Ghee | Clarified Butter

A pinch Salt

A pinch Saunf | Fennel Powder

For the Mix

2 tsp Rice Flour

2 tsp Homemade Ghee | Clarified Butter

For the Bond

1/2 tsp Maida | Refined Flour

1/2 tsp Water

For Sugar Syrup

3 tblsp Sugar

3 tblsp Water
1/4 tsp Elaichi | Cardamom Powder
A pinch Kesar Yellow Food Colour

THE MAKING OF PATHIR PHENI

METHOD

For Dough

In a mixing bowl, add refined flour, salt and fennel powder.
Heat ghee and add to the flour and mix well gently.
Add water, little by little, and knead to make a stiff dough - like Puri Dough.
Cover with a damp cloth and keep it aside for 1 hour.

For The Mix

In a small bowl combine rice flour and warm ghee to make a lump free paste. Keep aside.

For the Bond

In a small bowl mix refined flour with water and keep aside.

For Sugar Syrup

In a pan combine water, sugar and food colour. Let it come to a roaring boil.
Add elaichi powder and mix well.
When sugar syrup comes to a half string consistency, switch off the gas.
Place the sugar syrup vessel on top of a vessel containing hot water, so that the syrup does not thicken. You may also add a drop of lemon juice to the sugar syrup.

For Making Pathir Pheni

Make equal lemon sized portions of the dough.
Take one portion, dust with refined flour and then roll it to a thin roti.
In the similar fashion, roll out the other portions too.
Place one roti on a plate.

Spread the Mix across the surface very well.
Now place another roti on top. Spread the Mix again on this new roti.
Similarly build a layer comprising of 4 rotis.
Spread the Mix on top of the 4th roti too.

Gently lift one end of the layers and start rolling them tightly.
Once rolled, stick the loose end with the bond.
Roll the log to and fro to make a smooth circular cylindrical shape.
Keep it in the refrigerator for 5 minutes.

Cut the roll into 1/2 " thick slices.
Dust the slice with refined flour, and gently roll this slice to form a thin puri of about 4" diameter. Roll the other slices too and keep aside.

In a thick bottomed pan, heat oil on high flame. When oil is hot, reduce the flame to medium.
Gently drop one puri into the oil. Press it down with the laddle for about a minute.
Flip the puri to the other side and again press it down with the laddle for a minute.
The puri would become layered and crisp and turn to a nice golden colour.
Remove Pathir Pheni onto a tissue paper.
Drizzle some sugar syrup on top. (Please watch the video for these steps!)

In the similar manner, prepare the remaining Pathir Phenis.
Store them in air tight containers, once they are cooled down.

We made these lovely Pathir Phenis for Holi. These can be made even for Diwali. Appa loved this and said it tastes like Britannia Little Hearts, infact even more delicious!

We have used:

1. Sundrop Heart Oil

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.