• First of all, take a mixing bowl and add rice flour, whole wheat flour, salt, and ghee. Mix well and rub the flour within your palms.
• Once everything combined well then flours should be clamped in your palm. Take a fistful of the mixture and close tightly. The mixture should be able to hold the shape.
  
• Now start adding water 1 tablespoon at a time and make a soft dough. Keep it aside for 15 minutes.
• Heat oil in a kadhai on medium flame.
• After 15 minutes knead the dough again. Divide it into two equal portions.
• Roll out one portion into a big circle. It should be thick like 4mm. With the help of a cookie cutter or a bottle cap cut out small disc from the rolled dough.
• Re-roll the trimmed dough and cut the disc. Repeat this process until all the dough is used into making the discs. I made 40 pieces using cookies cutter (smallest cutter).
  
• Make impression using a fork on both the sides on discs. This will help the disc not to puff up while deep frying.
• Deep fry them on medium flame. Do not fry on high heat as they will be raw from inside. To cook properly papchi need a temperature from medium to low.
• Fry all the disc and drain them on paper towel.

To make sugar syrup

• Heat sugar with ½ cup of water on the medium flame.
  
• Within 5 minutes sugar will dissolved and start bubbling. We need one string consistency syrup.
• Add cardamom powder and kewra water. Mix well. Take a spoon and drop a little syrup on the surface. let it cool down a bit and check between your fingers if it makes one string. That is the time when sugar syrup is ready to use.
• Gently slide the papchi disc into the syrup and flip them. As soon as they are coated with syrup remove them on a greased surface. After cooling down sugar syrup will get dry and turn into white color coating.
• As soon as papchi comes at room temperature and syrup is cool down, store them in air tight container.
  
• Traditional Chhattisgarh snack papchi is ready to serve on the upcoming festivals like Diwali and many more.