In a mixing bowl, put maida, sooji, salt, and red chili powder. Mix well.
Next, gradually add oil and mix. Rub with your hands so that maida gets well coated.
This moyen is important to make the namakpare crispy.

Next, add water gradually. Knead to make a tough dough.
Cover and let it rest for 15 minutes.
Next on a rolling borad knead the rested dough. Cut it into equal portions.
Take one portion and roll it into a thick circle.
Next, cut it into small squares.

Side-by-side heat oil for deep frying.
Put the namakpare pieces for deep frying in medium to low heat oil, and fry till it's crisp and almost golden brown.
Drain the extra oil and transfer on onto a plate let it be as such for some time.