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.
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. Serve hot.