Mix rava, maida and salt. Add ½ cup hot ghee and butter. The ghee must be hot to get crispy and light chirotes.
Add milk and make dough. Add water if necessary. Keep the dough aside for 2 hours.
Make small dough balls.
In a separate bowl, whisk together the rest of the ghee and rice flour. Make a paste.
Roll out each dough balls into medium sized tortillas or puris. Each puri must be very thin.
We will need 3 puris to make 1 chirote.
Now grease the rice flour paste on the side of the puri facing you. The add the second puri.
Grease its top face and then add the last puri. Add a final greasing with the rice flour paste to the stacked puris. Then roll this stacked puri structure into a tight roll. Then cut the roll into 1 inch thick disks. Each disk will have spiral inside.
Roll out the disks just slightly like you would do for a dough ball to make chapatti.
Heat a deep frying pan with ghee. Deep fry the chirotes until golden brown.
Dap the fried chirotes in paper towel so that the excess oil is soaked out. Then dust powdered sugar while the chirotes are hot and serve.