Put the rice flour, sesame seeds, butter, and chili powder into a large bowl.
Season with salt and add 1 tablespoon water. Add the coconut and mix well to make a dough. If it is too dry, add a little more water.
Using your hands, roll the mixture into 20-24 small balls, then flatten them in the palms of your hands to make small rounds.
Heat the ghee in a kadhai or deep, heavy-based pan to 180'C / 350'F, or until a cube of bread browns in 30 seconds, then reduce the heat slightly.
Working in batches, gently lower the biscuits (crackers) into the hot oil and deep-fry for about 1-2 minutes, or until golden brown.
Remove with a slotted spoon and drain on kitchen paper (paper towels).
Allow to cool. These can be stored in an airtight container for 10 days.