In a mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of turmeric, and 1 teaspoon of cumin. Mix thoroughly until evenly combined. Gradually add about ¾ cup of water while stirring, then knead the mixture for about 5 minutes until you get a smooth and pliable dough. Once done, cover it with a clean cloth and let it rest for 10 minutes to relax the gluten.

After resting, divide the dough into golf ball-sized pieces, approximately 12 in total. On a lightly floured surface, roll each piece into a 6-inch circle using a rolling pin. Aim for a uniform thickness to ensure even cooking.

Using a sharp knife or a pizza cutter, slice each circle into four equal triangles. Arrange the cut triangles on a parchment-lined tray.

In a deep frying pan or a heavy-bottomed pot, pour sufficient oil to submerge the triangles. Heat the oil over medium-high heat until it reaches around 350°F (175°C). To test if it’s ready, drop a small piece of dough into the oil; it should sizzle and rise to the surface.

Carefully add the triangles in batches to the hot oil, avoiding overcrowding. Fry them for about 2-3 minutes on one side until they turn a beautiful golden brown, then flip and fry for another 2-3 minutes.

Once fried, use a slotted spoon to remove the triangles from the oil and place them on a plate lined with paper towels.