First, sift the all-purpose flour and semolina in a bowl. Add black pepper, red pepper, asafoetida, baking soda, and salt. Crush the carom seeds with your hands and add them.

Add cooking oil and mix all the ingredients well. Add 2 to 3 teaspoons of water as needed to form a dough that is neither too tight nor too soft.

Cover the chickpea flour dough and let it rest for 20 minutes. Knead the dough well, make small balls, roll them out on a board, and cut them into small pieces. Use a fork to lightly prick the pieces to prepare the spicy chickpea flour crackers.

Heat cooking oil in a pan and fry the crackers one by one on low flame until they are crispy and golden. Our spicy crispy chickpea flour crackers are ready. They can be stored and enjoyed for 15 to 20 days. They taste very delicious.