Add all purpose flour and semolina to a mixing bowl.

Mix well and add 2 tablespoon hot ghee and mix.

Add beaten yoghurt and mix again to form a crumbly texture.

Now by adding water in batches make a semi solid dough. I use approximately 1/2 cup of water.

Cover the dough and keep aside for 1/2 an hour.

In the meantime take soft ghee and cornflour in a bowl.

Mix well to make a paste.

Take out the dough in a working surface and knead again for few minutes.

Divide the dough into 6 or 9 portions.

Take each portion and roll to make a thin roti.

Spread 1 tablespoon prepared paste to the roti evenly.

Roll another roti and spread it over the previous roti (over the spreaded paste).

Again spread some paste over the second layer.

Place one more roti (final) over the spreaded ghee paste.

Finally spread some paste on the top layer.

Now press the layers with your fingers so that they stick nicely and then start rolling from one side.

Roll it completely to make a log.

Now with a knife cut the log into 1/2 inches pieces.

Take each piece and roll it like a puri. You can see a lot of layers.

Like this make all the chirotis.

Deep fry 4-5 chirotis in medium heat oil in batches until light golden brown.

Fry them slowly in medium heat so that they become crispy. Transfer them to an absorbant paper.

Take in a serving plate and dust some icing sugar or powder sugar over the chirotis. You can also dip them in sugar syrup. Store them in air tight container and serve as needed.