Take all purpose flour, sooji, salt, sesame seeds, black pepper powder, and carom seeds in a bowl. Mix well.

Add oil and rub it with flour mixture and it will resemble crumbly texture.

Now add little water at a time and start kneading the dough. Make semi-soft (similar to paratha) dough.

Water quantity may vary. dough should not be too tight or stiff (like puri) or not too soft like roti.

Cover the dough and let it rest for at least 15 minutes.

After 15 minutes, knead the dough once again. Divide it into two equal portions.

Flatten it out between your palm.

Start rolling it into a big circle (about 9-10 inch in diameter) using rolling pin and rolling board. While you are rolling, on other side heat the oil in a pan on medium heat for frying namak pare.

Cut into desired shape using sharp knife.

Once oil is hot, add few pieces of namak para in the oil. Do not over crowd them. Flip them halfway through for even browning,

Fry from both sides till it become golden brown and crispy.

Remove it to the paper towel lined plate, so it absorbs the excess oil.

Let it cool completely, about 20 minutes. And it will become more crispy. Once cooled down completely, you can serve them or store them in a airtight jar or container.