To begin with, in a large bowl, combine, all-purpose flour, kasuri methi, dried mint leaves, salt, red chili flakes, ajwain and mix well. Then, add ghee and start mixing with fingers to crumble them well

Gradually, add warm water and start kneading the dough. The dough should be firm. Do not add too much at a time as we need firm dough, it should not be soft.

Then, cover the dough with clean damp kitchen towel and let it rest for 30 minutes.

While the dough rests, heat enough oil in deep pan/kadhai.

To cut pudina namak para into diamond shape:

Once the dough is ready, divide the dough into equal balls. Take one one ball and roll out in to disc with thickness of 4-5 mm. ( Keep rest of the dough balls covered with cloth while working with one dough ball.)

With the help of knife, cut the rolled disc into diamond shapes or any shape you prefer them to be cut.

Once the oil is hot, lower the heat to medium low. Slide the namak paare gently into the hot oil and fry until they are golden brown and crisp. Do not over fry them and do not fry them on very high heat as it will burn the namak paare and will remain uncooked within.

Take the pudina namak pare out and drain onto absorbent paper. Repeat the same for all the dough balls.

Cool them completely. Store them in a clean airtight container at room temperature easily for more than a month.

Serve pudina namak para as a snack with tea or coffee.