1- In a mixing bowl, combine the wheat flour (atta), semolina, ajwain, crushed black peppercorns (if using), and salt. Mix these dry ingredients well.

2 - Add oil and mix the ingredients until the mixture resembles sand-like texture. When you hold the mixture in your fist, it should hold its shape and not crumble.

3- Gradually add water, a little at a time, and knead the mixture into a stiff and smooth dough. Be careful not to make it too soft.

4- Cover the dough with a damp cloth and let it rest for about 15-20 minutes. This resting period allows the sooji to absorb moisture and the dough to become more pliable.

6 - Roll out each portion into a thin sheet, similar to the thickness of a chapati (flatbread).

7 - Use a knife or a pizza cutter to cut the rolled-out dough into diamond or rectangular shapes. You can make them as large or small as you prefer.

9- Gently slide a few pieces at a time into the hot oil and fry them until they turn golden brown and crispy. Stir occasionally for even cooking.

10- Remove the namak para using a slotted spoon and place them in a strainer basket to drain excess oil and prevent them from becoming soggy.

11- Allow the namak para to cool completely.

12- Once cooled, store them in an airtight container. They can be stored for several weeks.

Namak Para is a delicious and crunchy snack that can be enjoyed with tea or on its own. You can customize the level of spiciness by adjusting the amount of black peppercorns or adding other spices to suit your taste.