1. Combine the sifted flour and salt. Rub in the melted butter with fingertips until it is evenly distributed. Pour in the water, stir vigorously with fingers, and gather the dough into a ball. Knead for about 8 minutes, adding a few more drops of water, until you have a smooth pastry dough. Drape with a damp towel and allow to sit at least 30 minutes.

2. Roll the dough into a log and cut into 12 equal pieces. Flatten each piece into a smooth patty. On a smooth, slightly oiled counter, roll one patty into a very thin disc. Slice into ½-inch strips and then cross-cut to yield ½-inch squares.

3. Heat the ghee or oil over a medium flame to 325°F. Fry the squares from one disc for about 2 minutes, or until pale gold. Remove with a slotted spoon and allow to cool on absorbent paper. Remove the oil from the flame while rolling and cutting another disc.

4. Reheat the ghee or oil and repeat the process until all the squares are fried. Then offer to Krsna. Chips may be stored in an airtight container for 7 to 10 days.