In a Master Chef food processor place the atta kneading blade add 2 cups all purpose flour ( maida), 2 tbsp ghee, ½ tsp salt.

Cover the processor and blend, adding a little water to make a firm dough. Make balls for the puris.

To make the mixture to smear between the layers, in a small bowl add 2 tbsp maida, 1 tbsp rice flour and 2 tbsp ghee. This mixture gives the chiroti extra crispiness and flakiness. Mix to combine well and keep it aside.

Dust the surface and the ball of dough and roll it out into a large thin roti. Repeat this with the remaining balls of dough.

Smear the mixture on a roti. If there is a tear, do not worry. Sprinkle a little flour and place the next roti on top. Again, smear some mixture on the second roti, dust it with a little four and place a third roti on top. And repeat the process of smearing mixture and dusting with flour.

Next, roll the three layered stack of rotis into a log. Tap the sides in to make a good log shape and to ensure that pinwheels will form.

Cut the log into thick slices/ pinwheels.

Lay the pinwheel slice on the surface and dust with a little flour. Press it down gently and lightly roll it into a small disc shape. Do not roll it flat. The layers will open up when fried. Complete this process with the rest of the chirotis.

In a pan of hot oil, slide in the chirotis and fry till they are golden brown and crisp on both sides.

Remove and drain on a kitchen paper towel.

To make the sugar syrup, put a pan on the heat and add ⅓ cup water and add ¾ cup of sugar. Sit till the sugar melts and the syrup reaches a one string

Make sure to measure all ingredients using measuring cups and measuring spoons.

In place of milk, the same quantity of hung curd or buttermilk can be used.

Instead of greasing the pan, butter paper can also be used.