Chirote

Step 1: Mix 7 oz plain flour (maida), 2 tbsp fine semolina and 1 pinch salt, pour over the hot 2 tbsp ghee and rub it in. Knead with ½ cup cold milk into a stiff, smooth dough, then cover and rest for 30 minutes.

Step 2: Beat 3 tbsp ghee and 3 tbsp rice flour with a spoon for 3–4 minutes until white, light and fluffy.

Step 3: Mix 2 ⅛ oz icing sugar and ½ tsp ground green cardamom in a bowl for dusting.

Step 4: Divide the dough into 6 equal balls and roll each into a very thin round about 20 cm across, all the same size.

Step 5: Lay one round on the board and spread a thin layer of satha over it. Place a second round on top, spread with satha, then a third and spread again. Make a second stack with the other three rounds.

Step 6: Roll each stack tightly into a log, like a Swiss roll, pressing out air as you go. Cut each log into 2 cm pieces.

Step 7: Stand each piece cut side up and press gently with your palm, then roll very lightly into a 6–7 cm round, so the spiral layers show on top. Don't press hard or the layers seal.

Step 8: Heat 2 ½ cups ghee or groundnut oil, for deep-frying in a kadhai over a low heat to about 300°F. Fry 3–4 chirote at a time, layered side up, spooning hot fat over them, for 5–6 minutes until the petals open and they turn crisp and very pale gold. Common mistake: hot fat; they brown outside before the layers open.

Step 9: Drain on kitchen paper, cool for a minute, then sift the cardamom sugar generously over the top. Eat the same day or store airtight for 4–5 days.