Preheat oven to 200 C / 400 F.

Place flour, cumin seeds, coriander (cilantro) leaves and baking powder in a bowl. Season with salt. Pour in oil. Rub the flour mixture well with your fingertips. The mixture should resemble breadcrumbs. Add water little by little to make firm dough. (I used approximately 3 tablespoon water). Cover, and rest for 10 minutes.

Tip the dough onto a lightly floured surface. Knead for few minutes. Halve dough. Shape each half into a ball. Working with one half at a time, flatten slightly and roll out into a thin circle. Using a small cookie cutter, cut out small circles out of the circle. Prick the circles with a fork. Transfer the circles onto a lined baking tray. Repeat with the other half of the dough.

Bake for 15 minutes or until crisp.

Transfer onto a wire rack, and leave to cool. Once cooled, store in an airtight container for up to 3 days.