First grind roasted gram dal into a smooth powder in a blender. Heat 2 tsp oil + 1 tsp ghee in a small pan until hot.
Add it to the mixing bowl along with maida, red chilli powder, salt.
Now add hot oil + ghee into the bowl.
Mix the ingredients until they are crumbly.
Now add water little by little and knead it into a soft pliable dough.
Divide the dough into 4 equal sized balls.
Roll a ball of dough as thin as possible, evenly.
Using a cookie cutter or a lid, cut into smaller circles. Remove the extra dough from the edges.
Prick all over the rolled thattai using a fork. Meanwhile heat oil for deep frying. Once hot, set it on medium flame.
Drop 2-3 thattai gently into the hot oil.
Fry it on medium flame and turn it to the other side after the bottom is cooked.
When both the sides are light golden brown, remove from oil and drain onto a tissue paper.
Stack them in an airtight container for upto a week.