Mix maida, sooji, salt, ajwain and ghee in a bowl.
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.
The consistency of the dough is very important while making this snack. It should be tight like a poori dough.Temperature of the oil is also very important factor. Heat the oil nicely and then turn the heat to low. Now add the Namak Pare in the hot oil and cook on low heat until they are browned.This process will take time but frying on low heat is important for them to become crispy and coked from inside.Drain the Namak Pare on plate lined with kitchen tissue. It will absorb the extra oil and make them crisp.Store the namak pare in any airtight container for up to 10-15 days.You can add flavourings to your Namap Paare dough as per your liking. I sometimes like to add a mix of spices and sometimes make Pudiney ke Namak Pare. You can also add cumin seeds in the dough.I have cut them into rectangles but you can make diamond cuts namak pare too.