2 cups chick pea (besan) flour (or rice flour)
1 1/2 tbs. coriander powder
1 1/2 tbs. cumin powder
1 tea. salt (or to taste, it should be slightly salty)
2 tbs. sesame seeds
1/2 cup yogurt or buttermilk
water as needed
1/4 tea. baking soda
1 tbs. red pepper powder (or much less if you don't want it biting hot)
pinch of turmeric (eliminate with rice flour)
1/2 cup cooking oil

Procedure:

Sift all the dry ingredients together. Mix in the yogurt. Add enough water to make a rather thick dough (the consistency of formed cookie dough). Use less water with chick pea flour.
Use a cooky press with the tip that makes coconut bars to press out the dough into long strips on saran wrap so it doesn't stick.
Cut them into roughly 2 inch lengths and about 1/2 inch wide.
Heat the oil until quite hot and fry the dough until it is a nice golden color.

Eat as you would chips or pretzles. Store in a container suitable for either of those foods.
The chick pea version will be heavier in the tummy and heartier in taste than the rice flour version.