Directions :

1. In a bowl, add the flour, sooji, salt, and ghee. (For air frying see notes). Mix well. Slowly add enough water to make a firm dough - similar to puri dough. Cover the dough and keep it aside for an hour.
2. While the dough is resting, make the paste for layering. In a small bowl, mix rice flour with ghee and reserve.
3. Knead the dough for a minute and divide it into 6 pieces. Roll each piece into a round ball. If using food coloring - add 2 drops of red color each to 2 of the balls and knead them well so the color is distributed evenly on the dough. Next, roll each of the 6 dough balls with a rolling pin into thin 8-inch circles
4. Take one of the rolled circles and place it on a cutting board. Apply 1 teaspoon of the rice flour paste on the top, spreading it evenly with your fingers or a small silicone spatula. Place a second rolled-out circle over it (use a colored one if you have colored dough) and apply the rice flour paste again. Place the third sheet on top and apply the paste all over.
5. Starting from the top, make a tight roll of the layered dough circle and form a log. Press from the center to the edges to make it evenly thick and tight.
6. Next cut each rolled log into half and slice each half into 4 circles. You will have a total of 16 pieces from the two logs.
7. Take one of the cut pieces and press down on the rolling surface so the layers are in the center. Gently roll it with a rolling pin to make a 3 inch circle, you will have the layers visible as you roll.
8. In a medium saucepan add sugar and water. Cook on medium heat, stirring until the sugar dissolves.
9. Once the syrup comes to a boil turn the heat to low. Add lemon juice and rose syrup. Simmer for 5 to 6 minutes stirring a few times as the syrup cooks into one string consistency.
10. To check this simply lift the spoon and watch the last few drops of syrup drop out of the spoon. The drop should form a single string. Turn the heat off.
11. Add the powdered sugar and cardamom powder to a bowl and mix well. Keep aside.
12. Line a small plate with a paper towel and line a large plate with parchment paper.
13. Heat oil in a frying pan. Add 2 to 3 rolled discs into the hot oil. Turn the heat to low and fry for 2 to 3 minutes turning them halfway through. Make sure both sides are cooked lightly golden and crispy.
14. Take out the fried Chirote on the small plate. The paper towel will soak any excess oil from frying.
15. Using a pair of tongs gently place the chirote in the sugar syrup. Coat both sides with the syrup and then take them out on the plate lined with parchment paper. Garnish with pistachios and rose petals.
16. If using powdered sugar, place a tablespoon of powdered sugar on a sieve and sift it over hot chirote so that the sugar sticks to it.
17. Repeat the rolling, frying and sweetening process for the remaining rolled discs.
18. Allow the chirote to cool down completely and then store in an airtight container for upto a week.