In a mixing bowl combine together maida, sooji, oil, ajwain and salt, mix them well with your fingers until it becomes crumbly

Then by adding water little by little knead a medium tight dough, knead it nicely for at least 5 minutes, it should not be very tight, it should be such that you can roll it easily

Not heat oil for deep trying, first on high heat, then maje the flame low

Now make big ball from the dough and roll it into a half centimeter thick and big roti

Now cut the roti into 1 - 1 1/2 long and 1 centimeter broad strips with a knife

Slowly slide 12 - 15 pieces in the hot oil, fry them on low heat, by turning them at regular intervals, until becomes light brown and crispy

When they are done, then take them out on an absorbant paper, in this way make all the namakpare

When they completely cools down then only store them in an airtight container, you can store them fir 15 - 20 days easily