• In a mixing bowl add whole wheat flour, salt and carom (ajwain) seeds. Mix well.
• Add ghee and mix well, rub in between palms to mix thoroughly.
• Take some flour in the palm and make a fist, the flour should bind together.
• Adding water in small quantities, knead the firm dough.
• Cover and let it rest for 10 – 15 mins.
• Knead again for at least 5 mins to make it smooth.
• Divide into 2 equal parts. Make a dough ball.
• Roll into circle keeping desired thickness.
• Cut into square or any shape of choice.
• Deep fry in a medium-hot oil on a low flame till golden crisp.
• Allow to cool and store in an airtight container.

Baking Method –

• Grease the baking tray or line with aluminium foil.
• Place the cut namak pare over a baking tray. Brush them with melted ghee or oil.
• In a preheated oven, bake at 180 C for 20 – 25 min, or till edges turn golden brown.