Using a mortar and pestle coarsely grind cumin and carom seeds.
Add flour, salt, and hot oil to a medium mixing bowl. Massage well with your hand making sure the oil is evenly distributed in the flour. You should be able to make a loose ball with the flour.
Add cumin seeds, carom seeds, turmeric, and red chili powder. Mix well.
Adding a little bit of water at a time, knead the dough. Add a teaspoon of oil if needed to make a smooth dough.
Make 4 even balls with the dough. Roll one piece of dough into a thin 8-inch circle. Use dry flour if needed for rolling.
Using a pizza cutter or a knife the rolled circle into 1-inch squares.
Repeat rolling the remaining dough and cutting it into small squares. Makes sure to reserve the cut namak pare in one or two layers on a large tray. Lightly sprinkle some dry flour if needed to prevent them from sticking to one another.
Add oil to a frying pan and allow it to heat for 3 to 4 minutes on medium heat.
To test the oil temperature, add a piece of cut dough to the hot oil and see if floats up within a few seconds without browning too fast. If it takes time to float, you want to allow the oil to heat more, and if it browns too quickly lower the heat.
Add the cut namak pare, to the hot oil. Depending on the size of your pan you can add more or less. The pan should be full with a single layer of namak pare frying.
Reduce the heat to medium-low and fry for 3 to 4 minutes as they gradually turn light brown.
Drain out any excess oil and remove the namak pare onto a paper towel-lined tray.
Fry the remaining namak pare, increasing the heat while you are adding cold namak pare to the oil and lowering the heat after adding them. This will ensure perfect oil temperature allowing the namak pare to become crunchy and crisp.
Allow them to cool completely. Store in an air-tight container for two to three weeks
Air frying
Preheat the air fryer to 350 F. Lightly spray the air fryer basket with oil. Line the namak pare in one layer. Air fry for 5 to 6 minutes at 350 F.
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