Sieve 2 cup gram flour in a bowl.

In a mixing bowl, add water, oil and baking soda. Whisk mixture for 2-3 minutes.

Then add carom seeds, hing, black pepper powder, salt and red chilli powder. Mix well.

Now add chickpea flour (besan) gradually. Mix it and make sure there are no lumps. Make a smooth and slightly soft dough. Do not knead tight dough.

Heat oil in a frying kadai over medium flame.

Now, holding zara or slicer over oil and grease it with oil.

Place the dough on zara and rub dough with your hand.

Fry gathiya until they become light brown for around 3-4 minutes.

Remove gathiya from oil and drain on wire rack or kitchen paper.

Sprinkle some black salt on fried bhatha ni kani.

Do the same process for remaining dough.

Crispy bhatha ni kani is ready. Keep it in air tight container and store in a cool and dry place for 15-20 days.