Measure 2 cups of gram flour, sieve it and add it to a wide bowl. Add cumin seeds.

Coarsely powder black pepper and cloves together. Add this to gram flour.

Crush ajawin between your palms and add it along with chopped coriander leaves and salt.

Finally add turmeric powder, red chilly powder and give a mix.

Next add oil and mix the flour well so that it takes crumbled form.

Adding water incrementally knead a dough that is neither stiff nor loose. Keep it covered for 10 minutes

After the resting time knead the dough again with little oil and divide it in to 3 equal balls.

Next roll each of these dough ball in to ropes and cut these ropes in to bite sized pieces. It's approximately 1/2 cm to 1 cm length.

Next heat oil a heavy bottom wok and deep fry these balls in medium low flame. They turn crisp and color changes to brown. Using a perforated ladle remove them from oil and drain on tissue.

The wonderful Diwali snack is ready to serve. It can stay crisp for more than 10-15 days.

You can make them even spicy by including finely chopped green chillies.

The dough consistency should be neither loose nor stiff. This affects the crispy-ness of the snack.

Do not make big pieces because it may turn soggy.

It has long shelf life as the snack can retain crispy-ness for more than 15 days if stored in air tight container.