In a bowl sieve besan and urad dal flour. Then add salt, turmeric powder, hing, ajwain, black pepper powder, and oil. Mix well.

Now in a pan, add water and ghee. Switch off the gas and add 1/8 or a pinch of baking soda to it.

Add water mixture gradually into flour and knead stiff dough.

On a kitchen platform or plastic sheet, apply some oil on it. Place dough on it and make it smooth with a rolling pin or pestle for 7-8 min till it becomes pliable and the color turns a little lighter. You can alternatively knead it with your hands.

Starch the dough and make a log from it. cut it into equal parts.

Take a lemon size ball and using some rice flour roll it thinner than chapati.

Heat oil for frying and add vanva (fafda) on high flame, then lower the flame and fry mathiya till it becomes crispy. It takes 1-2 minutes.

Remove on the wire rack and fry all vanva (mathiya) in the same way.

Serve or fried vanva (fafda), cool down store them in an airtight container for longer shelf life.