Mix maida, suji, 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 them in long pieces

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