Rice flour papad deep fried

Take a big bowl and add rice flour and butter and Knead it then add all other spices and Knead it.

Then take a poori pressing machine and apply oil on both sides or put oil coated plastic paper and keep a small ball of the mixture and press gently.

Do the same process and drop the papad in the piping hot oil.

Fry on medium flame until golden brown colour. Keep them in air tight container and preserve them for 15 days.