1. When making the dough, use little water and ensure you make a stiff dough. Before adding water, incorporate oil well into the flour mixture.
2. Always fry namak pare on low flame. This is very important. Else, your namak pare will be brown from outside but soft and uncooked inside. Only towards the end of your frying time, slightly increase the heat to brown them from outside. Also keep on turning them.
3. Cool down the oil before frying the next batch.