Kashmiri Vear Tikki Masala

1. Grind all the above ingredients from # 3 to 12 before hand and make a powder.  (garam Masala powder)
2. Soak saffron in a 1tbsp. of warm water for 30 minutes till it is golden yellow color.
3. In a large Bowl add Maha Dal flour, methi, red chili, paprika, ginger & fennel Powder together.
4. Add Garam Masala powder (# 3 to 12)
5. Add saffron mix
6. Add Heeng water and then add oil as per need.
7. Knead this mixture with oil. Oil should make it moist, but it should not be floating (oil acts as a good preservative too)
8. Mix it well and knead it like a dough. Make sure it is kneaded well
9. Now cover bowl with plastic wrap tightly and let it rest for at least 3 to 4 hrs. 
10. Now take the wrap out and Cut dough into small balls like tennis ball
11. Flatten small ball like patty and grease a large plate or a tray and put patty on it.
12. Keep these patties in sun for couple of hrs. each side to dry.
13. Your Kashmiri Vear (Tikki)  Masala is ready.

Note:

Kashmiri Hindu Vaer Tikki masala is made without using Onion / Garlic Paste.

In Muslim Vaer tikki masala Onion / Garlic Paste is used instead of Maha dal flour