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To begin with preheat oven at 400 F or 200 C.
Add 1 cup chick pea flour or besan in a large mixing bowl.
To the bowl add 1 tsp red chili powder, ½ tsp turmeric powder, ¼ teaspoon baking soda, 2 tablespoons oil, ½ teaspoon carom seeds or ajwain, ½ teaspoon cumin seeds, 1 tablespoon sesame seeds.
Mix very well with a spoon to coat the oil well with the flour.
Add water little by little and form a stiff dough. Do not knead the dough, just bring it together like a pie crust dough.
Divide the dough into 2 big balls and placed them on a large piece of parchment.
Cover the dough with another piece of parchment and roll into a circle of ⅙ 'thickness using a rolling pin.
Using a pinwheel cut into squares or diamonds.
Transfer the parchment to a large baking sheet.
Bake in the preheated oven for 10-12 minutes or until the edges turn slightly crispy and the crackers are dry.
Cool thoroughly in a wire rack, store in airtight containers. Serve besan papdi with tea.