Step-by-Step Instructions

1. 1.Prepare Spinach

   Wash 400g of spinach thoroughly, ensuring all dirt is removed. Keep the stems as they will be blended. Roughly chop the spinach.

2. 2.Boil Spinach

   Bring water to a boil in a pan. Add 1 tsp sugar and 1/2 tsp salt to the boiling water. Add the chopped spinach and boil for approximately 2 minutes, or until it comes to a single boil.

3. 3.Blanch Spinach

   Immediately transfer the boiled spinach to a bowl of cold water. This step helps to stop the cooking process and preserve the vibrant green color of the spinach.

4. 4.Grind Spinach Paste

   Drain the blanched spinach completely. Transfer it to a mixer grinder and blend into a smooth paste without adding any extra water.

5. 5.Grind Semolina

   Take 2 cups of semolina (suji) and grind it into a fine powder in a mixer grinder. If your grinder is small, do this in two batches for best results.

6. 6.Prepare Dough Base

   Transfer the ground semolina to a large mixing plate. Add salt to taste and 1/4 cup of oil. Mix thoroughly with your hands until the oil is evenly incorporated and the mixture resembles breadcrumbs.

7. 7.Knead Dough

   Add the prepared spinach paste to the semolina mixture. Knead it into a medium-hard dough. Avoid adding any additional water, as the moisture from the spinach should be sufficient.

8. 8.Rest Dough

   Cover the kneaded dough and let it rest for 10 to 15 minutes. This allows the semolina to absorb moisture and soften.

9. 9.Prepare Masala Mix

   In a mixer grinder, combine 3 packets of Maggie masala, 1 tsp sugar, 1 tbsp Kashmiri red chili powder, 1 tbsp dry mango powder (amchur), 1 tbsp chaat masala, and salt to taste. Grind all ingredients into a fine powder. Transfer the masala to a bowl and set aside.

10. 10.Roll Dough

    Take a large portion of the rested dough. On a clean, flat surface (like a kitchen counter or a large plate), roll it out thinly using a rolling pin. Roll it as thin as possible without tearing.

11. 11.Cut Nachos

    Using a knife, first cut the thinly rolled dough into long, parallel strips. Then, cut diagonally across these strips to create triangular shapes, mimicking the classic Doritos shape.

12. 12.Fry Nachos

    Heat oil in a deep pan until it is hot. Carefully add the triangular dough pieces to the hot oil. Reduce the flame to slow to medium and fry until the nachos turn golden brown and become crispy. Ensure they are cooked through for maximum crispiness.

13. 13.Season Nachos

    Once fried, remove the nachos from the oil and immediately transfer them to a bowl. While they are still hot, sprinkle a generous amount of the prepared masala mix over them. Toss well to ensure all nachos are evenly coated with the seasoning. Repeat this process for all subsequent batches.

14. 14.Serve

    Your crispy, Doritos-style nachos are ready to be served. Enjoy them as a snack or with your favorite dip!