In a large mixing bowl, add flour, salt, ajwain or jeera, red chilli powder or pepper powder, soften butter and mix them together. You can add hot oil in place of butter as well.
Nicely rub the flour between your palms to mix the butter with the flour.
Add water as needed and make a stiff dough. Taste the dough and check the spice and salt level, if needed add more.
Knead well and rest it for 10 mins.
Divide the dough into equal parts or small parts and roll them to balls.
Flatten the ball with a rolling pin to a 8 to 9 inch like chapathi or roti.
With the help of a sharp knife or a pizza cutter, cut vertically into 1 inch straight lines.
Cut from the corners to get diamond shaped pieces.
In a deep pan add oil and heat it on a medium to high heat. When the oil is hot enough, drop a few pieces at a time.
Stir with a spatula, do not add too many to the pan, else the pan gets crowded and the pieces will not puff up.
Keep stirring to fry evenly until golden and crisp.
Transfer to a plate lined with kitchen tissues to absorb the excess oil.
Let them cool completely and store in an airtight container or glass jar.
Notes
Mix the dough similar to Poori dough, so it forms a stiff dough/firm dough
Like Carom seeds you can add other flavorings like Methi (fenugreek leaves), Pudina (mint leaves)
Oil temperature is important to ensure the Namak Pare comes out golden brown and not burnt. Heat the oil to high (test with a wooden skewer or spatula, dip it in the hot oil and if they bubble up the oil is ready) and reduce to low/medium heat so they are fried nice.