Spinach Triangles Cheese Crackers

Spinach Triangles Cheese Crackers

Spinach crackers are crisp appetizer flavored with cheese and mildly spiced makes tasty snack.
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Course Appetizer
Cuisine Indian


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


  • 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.


  1. Spinach chips can be stored for weeks in airtight containers.
  2. If the chips are cooked on high heat, they will be soft.
Keyword Spinach Triangles Cheese Crackers
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40 thoughts on “Spinach Triangles Cheese Crackers

  1. Pingback: Fife Holiday
    1. Hi Aunty,
      Thanks so much for this easy and yummy recipe . I tried making it with whole wheat flour instead and baked it at 320 degree Fahrenheit for 20 mins. It came out nice and crispy. My little one enjoyed it .

  2. Hi Manjula aunty,

    Please let me know,If this dish will remain fresh for a week since I have to pack few snacks for my vacation.
    Waiting for your reply.


  3. Hi Manjula,

    i think you are an amazing lady. i wish you were my neighbor, I would be hanging out in your house all the time. Not only because you are a great cook, but also because you seem to be a caring and warm person and it’s something everyone seems to grasp every time they tune in to watch your videos. I love Indian food, but I’ve never tried to cook it myself. However, when I watch your videos you encourage me to do it so. I will pretty soon! We don’t have any Indian stores close by, but I will definitely get back to you when I try any of your great recipes.

    Thanks again for sharing those wonderful dishes!

    María Paz

  4. hello auntie ji
    ur new reciepe looking yummy i want to make it for my kids as soon as possible but i never use before parmesan cheese so plz tell me there is only one type of parmesan cheese in market i live in brampton canada or any other subsitute of this cheese plz reply soon
    with regard

  5. namaste manjula aunty……
    i tried this recipe today…it was really yummy…..my mom was just unable to stop munching …
    thank you so much….plz tell us some more appertizers like this which are easy to make and yet so delicious
    lots of love 🙂 🙂

  6. Hi Malini,
    I guess you could substitute it with what ever cheese you happen to like as long as it’s not a soft cheese but then again Manjula herself will tell you to experiment with what ever you like – cooking is sometimes only limited by ones own imagination! Good luck.

    1. Hi Liane,

      Thank you for your response.

      I will definitely try with some other cheese may be “mozzarella”.
      Let’s see how it turns out.
      Manjula Aunty’s recipes never fail though!! :))


    1. Mili,

      As per my knowledge parmesan cheese is not vegetarian. Many Parmensan Cheeses espcially Parmigiano Reggiano (made in Italy) are made with calf rennet (stomach/intestine) lining of the calves. Please do check the labels of the cheese. But the labels maybe deceiving as well because they list the calf rennet under “enzyme” at times. The best bet would be to do some research and/or call the number on the product to enquire about the ingredients. But I think these crackers will just be as delicious without the cheese. Plus it does have the extra benefit of spinach!

  7. Hi Manjula auntyji,

    Thanks once again for this yummy recipe.
    I don’t like parmesan cheese at all. Is there a substitute that I could consider??
    Please advise auntyji.

    Thank you.

    1. hello malini……
      i tried out this recipe with normal amul cheese(as i couldn’t find parmesan cheese)…it turned out really yummy
      may b you can try that
      🙂 🙂 lavanya

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