Put the water in a big saucepan and bring it to a boil.
Add the chickpea flour and the salt. Stir well to avoid any lumps.
Cook stirring continously until the dough starts to come off the sides of the pan and it has the consistency of mash potatos (around 5 minutes).
Add this point you can add the turmeric and mix well.
Pour the mixture in an oiled shallow dish (it must be fast done, when the dough is still warm) and spread it in an uniform layer.
Leave it cool down. Then cut the preparation in stripes and deep fry them in small batches until golden brown.
Sprinkle with salt and ready to eat.