In a large bowl, combine all-purpose flour, fine semolina, and salt.

Heat ghee until warm, then pour over the flour mixture. Mix thoroughly.

Gradually add water, kneading to form a smooth, firm dough.

Cover and let the dough rest for 15 minutes.

Divide the dough into equal parts and roll each into a thin, large roti.On one roti, spread a thin layer of ghee and dust with cornflour.

Place another roti on top, applying another layer of ghee and dusting with cornflour.

Continue this layering process until you’ve used all rotis, creating a stack with alternating layers of dough and ghee-cornflour paste.

Tightly roll the stacked rotis into a cylindrical shape.

Cut the roll vertically into small portions.

Press each cut piece gently to reveal concentric circles, then roll each piece into a medium-sized chiroti.

Heat oil on medium heat. Deep fry each chiroti individually.

While frying, pour hot oil over the top of each chiroti for even puffing.

Flip and fry until golden or until they have a slight color change.

Remove excess oil using a kitchen towel.

Sprinkle powdered sugar and garnish with chopped pistachios.

Store in an airtight container and serve as desired.

Makes approximately 100 chirotes.