1. Take refined flour in a bowl and add 2 tbsp (30 grams) of melted ghee into it. Mix it really well. Add lukewarm water in small portions and knead stiff dough as required for making pooris. Dough is ready. Less than ¼ cup of water is used for kneading this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.
Slightly knead the dough, divide it into 6 small lumps. Take a dough ball, make it smooth and flatten it making a peda. Flatten the rest of the dough ball as well. Take a peda and cover the rest with a plate. Roll the peda with a rolling pin into 8-9 inch diameter thin poori.
3. Place the rolled thin poori on a plate and roll the rest of the pedas into same sized poori. Now make sata, take 2 tbsp of ghee and add 2 tbsp of refined flour into it, whisk the mixture until it turns fluffy. When the mixture turns even, sata will be ready.
4. Evenly spread sata on the rolled poori and place a poori on it. Now again pour 1 tsp of sata on it and spread it evenly. Place the third poori on it and pour some sata and spread it evenly. Now roll the poori tightly into a log, cut off the sides and keep them aside. Then cut the roll into ½ inch thick pieces, place them on a plate.
5. Take a pieces and place it diagonally on the rolling board. Press it gently with finger and roll it slightly with the rolling pin so that the layers are visible. Place it on a plate and roll the rest of the pieces.
6. Place a wok on flame and pour enough ghee into it to deep fry the chirotes. You can also use refined oil. Ghee should be medium hot and keep the flame on medium-low to fry the chirotes. Slide 6-7 or as many chirotes as possible into the hot ghee.
7. Keep flipping the sides and fry the chirotes until they turn golden brown in colour. When the chirotes become golden brown, lift them with the slotted ladle and hold the ladle against the wok so that the excess ghee gets drained back into the wok. Transfer them on kitchen paper towel. Likewise, fry the rest of the chirotes as well. It took 5-6 minutes to fry a batch of chirotes.
8. Sprinkle powdered sugar on hot chirotes so that it sticks to them nicely and easily.
9. Transfer the chirotes on a plate, Sweet chirotes are now ready. Serve these crispy and tantalizing sweet chirotes as a dessert after any meal or have them whenever you crave for something sweet. Once the chirotes cools down completely, store them in an air-tight container and relish eating for about a month.