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.