Soak Chiroti Rava in water (just enough to cover it), for one hour. Then sprinkle a little water, and knead the rava with maida, salt, and two teaspoons of ghee. Knead well. Divide the dough into lime size balls and roll into thin discs with a rolling pin. After four discs are rolled out, apply ghee on top of each disc and place the 4 discs on e on top of another. Roll all the four discs together (like you would roll bedding). With a sharp knife cut the roll into ½ inch width pieces to make 10-12 pieces. With the cut side facing up roll again rubbing a little ghee on the rolling pin. Each chiroti should be the size of a small betel leaf (about 2 inches in diameter). Fry the chiroti in oil. Then, sprinkle the sugar powder on both sides, cool, and store it carefully so that the chirotis do not break.