Take jowar flour and corn flour in a big bowl. Add refined flour,salt and powder spices.

Add melted ghee mix with your finger when the flour become in a crumbled and binding texture gradually add water and knead it for 4-5 minutes. Make a semi soft dough. Cover and keep aside for 8-10 minutes.

Now take the dough. Knead it again for 1 minute. Make a medium size balls from the dough. Greased the counter top with little oil and rolled it in a round shape like roti about 3 to 4 mm in thickness.

Cut from the all edges to give it a square shape. Take a sharp knife and draw lines 3/4 to 1 inch apart from each other. Start from one corner to cut diagonal on the rolled dough. The dough should have equal shaped daimond.

In a wok take oil and it on medium hot. To check the oil temperature dtop a tiny ball from the dough in hot oil. If the ball sinks and rises slowly the oil is perfect for frying.
Add some prepared namakpara into oil and fry on medium flame. Stir at regular intervals

When they turn golden and crunchy reduce the flame low. Remove them from oil and keep in a plate. Fry all in batches.
Served this crunchy namakpara with a hot cup of tea.