Sieve maida and salt together in a mixing bowl.
Rub in 25 gms of butter and add water and lemon juice.
Knead them together to make an elastic dough on a marble, granite or stone surface.
Cover it and refrigerate.
Beat the remaining butter till soft and shape it into a thick block of about 1/3".
Cover it and keep it in fridge to set.
Roll out the dough and place the butter slab in the middle and fold the dough over it.
Keep it upside down and roll it again into a rectangular shape.
Fold it into layers and wrap it in a polythene cover and refrigerate for 2 hours.
Repeat the rolling and folding process for 4 times resting the dough for 2 hours in the fridge in between every time.
Finally, roll out the pastry to 1/4" thickness and polish it with milk and sprinkle grated cheese, salt and red chilly powder.
Cut it into rectangles of 1"- 2".
Twist each rectangle and bake them in a hot oven at 200ªC for 40 minutes.
:- Makes 50-60 pieces.