Sieve 2 cups of rice flour and ½ cup of besan (gram flour). Mix well.
In a pan, add 1 cup of water, 1 tablespoon of ghee, and salt. Bring the water to a boil.
When the water starts boiling, lower the flame and add the flour mixture. Stir well.
Turn off the heat. Cover and steam the dough for 2-3 minutes.
Transfer the flour mixture to a large pan. Once the mixture is slightly warm, knead it to form the dough. Add 3-4 tablespoons of water and knead until the dough is smooth and firm for making namak para.
Take a medium-sized ball of dough and flatten it between your palms.
Roll out a thin, medium-sized roti. Do not make the roti too thick.
Using a cutter or knife, cut the roti into squares. Alternatively, you can roll smaller rotis and cut them into triangle shapes.
Heat oil in a pan and add the namak para to the hot oil.
Keep the flame on medium and fry until they turn golden brown and crispy on both sides.
Remove the namak para from the oil and continue frying the remaining pieces in the same way.
In a mixing bowl, add 1 teaspoon of red chili powder, 1 teaspoon of chaat masala, ½ teaspoon of black salt, and 1 teaspoon of Maggi masala. Mix well.
Add the fried namak para to the spice mixture and coat them thoroughly.
Serve the namak para with hot tea or store them in an airtight container.
