Roast chickpea flour in a pan until it turns slightly brown.
Allow it to cool.
Preheat oven to 175°C.
In a bowl add together chickpea flour, salt, asafoetida, red chilly powder, turmeric powder and kasuri methi.
Add oil and mix to form a crumbly mixture.
Add warm water little by little until the dough comes together.
Grease your hands while handling the dough.
Place the dough between two greased papers and roll it into a rectangle of even thickness.
Now spread the roasted sesame seeds on top, place the paper again on the dough and roll it once again to embed the seeds.
Slice into small squares.
Arrange on a greased baking tray and bake the cookies for 15-20 minutes.
Arrange on wire rack and allow it to cool completely before storing in an airtight jar.
Serve and enjoy!!
