Take all ingredients except ghee and oil in a large pan or mixing bowl.
Mix properly with a spoon, and then heat ghee and add it in the pan.
Mix using your fingers till crumbly mixture forms and then knead a stiff dough using little water. (You will need about half cup of water. Add a bit less than what you think you will require. You can always add more if required.)
Cover the dough with a wet cloth and keep it aside for 20-25 minutes.
Take off the wet cloth and knead the dough one more time.
Divide the dough in 3 large balls.
Roll out each ball till you get roti-like circles of desired thickness. (Approximately thrice as thick as rotis.)
Cut each circle in diamond or square shapes using a shankarpali cutter. (You can also use a pizza cutter or a long knife.)
Fry all namak pare in medium hot oil till they become golden in color. (Make sure to flip them while frying so they get evenly cooked from both sides.)
Drain excess oil and put them on a plate lined with paper towels to absorb excess oil.
Keep pare in airtight containers as soon as the pare cool off otherwise they will get soft.