Nachos With Tomato Salsa
Nachos
| S.No. |
Ingredients |
Quantity |
| 1 |
Maize Flour |
150 gm |
| 2 |
Refined flour |
100 gm |
| 3 |
Oil |
1/2 tbsp |
| 4 |
Salt |
A pinch |
| 5 |
Turmeric Powder |
A Pinch |
| 6 |
Carom Seeds |
1/2 tbsp |
METHOD
- Sieve both of the flours along with salt. Also add oil and carom seeds and mix well.
- Make stiff dough with about ΒΌ cup of warm water. Knead well till smooth and keep aside for 30 to 40 minutes.
- Again knead the dough.
- Make small balls and roll out into thin chapattis as thin as possible on a floured surface.
- Prick the chapatti with a fork.
- Cut the chapattis into 4 or 8 triangles follow the same process for other remaining dough.
- Deep fry on medium flame till they turn golden in color. Remove it out on brown papers or napkins.
- Serve with Tomato Salsa
TOMATO SALSA
| S.No. |
Ingredients |
Quantity |
| 1 |
Roasted Tomatoes
|
250 gm |
| 2 |
Oil |
1 tbsp |
| 3 |
Onion |
50 gm |
| 4 |
Green Chillies Chopped |
to taste |
| 5 |
Chopped Coriander |
40 gm |
| 6 |
Vinegar |
1/2 tbsp |
| 6 |
Seasoning |
to taste |
| 6 |
Sugar |
to taste |
METHOD
- Very first roast the tomatoes in oven or gas also . Cool and peel. Do not wash afterpeeling.
- Remove the seeds & collect the juice in a bowl.
- Finely chop the tomatoes.
