In a large bowl, combine whole wheat flour (atta), all-purpose flour (maida), semolina (sooji), carom seeds (ajwain), pepper, ghee or oil, and salt to taste. Mix all the ingredients with your hands. Take the flour mixture between your palms and rub it to form a crumbly breadcrumb-like texture. When you hold the mixture in your fist, it should hold its shape and not crumble.

While you roll the dough, heat some oil in a Kadai or a wok for deep frying.

Divide the dough into 4 equal portions. Shape the dough into balls and cover it with a clean kitchen towel.

Take a dough ball and roll it thick, about ½ centimeter thickness. Using a sharp knife or pizza cutter, cut into diamond or square shapes.

Once the oil is moderately hot, reduce the heat to medium-low. Carefully, drop the cut dough into a Kadai and fry the namakpara, until light golden brown, stirring frequently.

It takes around 4-5 minutes to fry the namakpara. Fry the namakpara until both sides are light golden brown and crispy. Remove it on a strainer or paper towel.

Allow the namakpara to come to room temperature. Serve or store it in an air-tight container for up to a month.