Heat the oil in a wok (kadhai); deep-fry the poppadoms. Remove with a slotted spoon or tongs and drain the excess oil on absorbent kitchen towels. Arrange them on a flat basket or tray and keep aside.

Lightly roast the pomegranate seeds, cumin seeds, and red chilli powder. Then grind into a fine-powder. Mix in the rock salt and sprinkle over the fried poppadoms.