spinach triangles

Ingredients

1 cup all purpose flour (maida, plain flour)
½ cup semolina (fine sooji)
½ teaspoon salt
¼ teaspoon baking soda
3 tablespoon butter
½ teaspoon cumin seeds
½ teaspoon chili flakes
½ cup grated parmesan cheese
¾ cup spinach puree
Oil to fry
Method

Mix all purpose flour, semolina, salt, chili flakes, cumin seeds, and baking soda in a bowl together.
Add the butter and parmesan cheese, mix well it will be consistency of bread crumb.
Add the spinach puree and make firm dough.
Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Divide the dough in 16 equal parts and make them into balls.
Roll the dough about into a 5-inch circle.
Slice the each roll dough in 4 pieces in triangle shape.
Heat the oil in a frying pan on medium heat.
The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Make sure to place just enough chips so you can turn them over easily when frying. Fry the chips until both sides are light golden in color.
After chips come to room temperature they should become crisp.
Tips:

Spinach chips can be stored for weeks in airtight containers.
If the chips are cooked on high heat, they will be soft.