In a large bowl, add maida, ghee, kalonji, ajwain and salt, mix well. Now, start mixing with fingers to crumble them well. To check, hold the crumbled mixture into a fist and it will form a shape.
Gradually, add 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. Cover the dough with clean damp kitchen towel and let it rest for 30 minutes.
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). Simultaneously, heat enough oil in deep pan/kadhai.
Now, cut shape the rolled disc into long strip of 2-3 inches using a sharp knife. However, you can give diamond cut shape also to namak pare, or shape them as per your choice.
When the oil is hot, simmer the heat to medium low. Slide the namak paare gently into the hot oil
Fry the namak pare until they are golden brown and crisp. Do not over fry them and do not fry them on very high heat. High heat will burn the namak paare, also, they will remain uncooked within
Drain onto absorbent paper and repeat the same for all the dough balls. Cool namak paare completely. Store them in a clean airtight container at room temperature easily for more than a month. Serve them as a snack with tea or coffee.
You can also make namak pare in oven, lay them in line on a bking tray, spray or brush with oil and bake in preheated over at 170 degrees for 20-15 minutes or until golden brown and crisp.