For making chirote, take maida in a big bowl, add 2 tbsp ghee and knead stiff and tight dough with help of water. Cover the dough and keep aside for 20 minutes to set. After dough is set, knead the dough again and make 6 small parts. Flatten dough balls with palm. Take one dough ball and roll into thin poori with 8-9 inch diameter. Place the rolled poori on a plate. Like wise roll two more dough balls.
Make Sata - Whisk ghee and maida in a bowl. Take 1 tsp sata and spread over rolled poori placed on rolling pin. Stack other rolled poori over it. Spread 1 tsp sata evenly over this poori as well. Stack third poori over it.
Fold and make a roll. Cut the roll into 1/2 inch pieces. Gently flatten the pieces slantwise .
Preheat ghee in a pan. When oil gets medium warm, place rolled chirote into it. Place as many chirote as possible at a time and fry until they turn golden brown in color (it takes 5-6 minutes for frying chirote at a time). Take out the fried chirote in plate with absorbent paper. Likewise prepare all chirote.
Now sprinkle powdered sugar over warm chirote so that sugar sticks nicely to them. Chirote is ready. Serve and enjoy eating. Store rest of the chirote in any container and enjoy eating for 1-2 months.
Any edible oil or ghee can be used for making chirote.
Fold the chirote nicely so that their shape remain intact.
Fry chirote on low-medium flame. If fried on high flame, they will not get crunchy and crispy.
Store chirote in air tight container once they are at room temperature. These can be stored for 1 month.