Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water.
Divide the dough into 3 equal portions.
Roll a portion into a 250 mm. (10”)diameter circle using a little plain flour for rolling and prick it evenly with a fork
Cut into 16 equal triangles and keep aside.
Heat the oil in a deep non-stick kadhai and deep-fry, a few nacho chips at a time, on a medium flame till they turn crisp and golden brown in colour from both the sides.
Drain the nacho chips on an absorbent paper.
Repeat steps 5 to 6 to make 32 more nacho chips in two more batches.
Cool the nacho chips and store in an airtight container. Use as required.
