Chiroti

Ingredients

• 2 cups All purpose flour (maida)
• 1 cup Rava ( semolina)
• ¾ cup melted ghee + 2 table spoon
• 2 table spoon of rice flour for dusting
• 4-5 table spoon of rice flour for rolling the dough.
• Water to knead the dough
• 2 cups of Powdered Sugar 
• ¼ tsp cardamom powder
• Oil for frying.

Method

1. Heat ghee and let it cool to room temperature.
2. Mix powdered sugar and cardamom swift the same and keep it aside.
3. Mix all the ingredients (expect for 2 table spoon of ghee and water) and knead the dough with required amount of water. (Note that the dough should be slightly tighter than chapatti dough)
4. Make balls of the dough in multiples of 3.Roll three balls into big and thin chapattis applying minimum rice flour as and when required.
5. Apply ghee on each chapatti and dust with rice flour.  
6. Press one chapatti a little from one end and role it into a cylindrical shape. Place this over the second chapatti and repeat with the first cylindrical roll in center. Repeat the same for the third chapatti. Repeat the procedure for the remaining dough. OR Place second chapatti over the first one slightly down. Place the third chapatti over the second again slightly down and then roll all three together into a cylindrical roll.
7. Cut each cylindrical roll into 2 inch pieces and keep aside.
8. Take one piece and roll it into small circles. Be gentle while rolling. If you press too hard at this point then layers will not be formed after frying the chiroti.
9. Heat oil in a pan and deep fry the chirotis on medium flame. Slightly press the chirotis to separate the layers. Drain them on a kitchen towel. 
10. After the chirotis are slightly cooled dust them with powder sugar mixture. Note: do not dust powdered sugar mixture when the chirotis are hot, else the sugar will melt