Mix maida, sooji, salt, ajwain and ghee in a bowl.Mix nicely.
Add a few tbsp of water at a time and mix to make a tight dough.
Cover the dough and keep aside for 10-15 minutes.
Heat oil in a heavy bottom pan.
Divide the dough in 2 parts and roll each in a thin circle.
Cut the circle in long rectangles or diamonds.
Heat oil for frying in a pan and when it is hot, simmer the heat.
Fry the namakpare on low heat till golden brown.
Keep in mind that these will continue to brown a bit even after taking out from oil.
Remove from oil on a tissue lined plate.
Cool and store in an airtight container for up to 10-15 days.
