Corn Chips with Salsa and Avacado Dip


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Added to 47 cookbooks
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Awaken your senses with this magical combination of crispy corn chips, tangy avocado dip and salsa.

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Preparation Time: 
Cooking Time: 
Serves 4.
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Ingredients



For the corn chips
1 cup maize flour (makai ka atta)
1/2 cup plain flour (maida)
1 tsp carom seeds (ajwain)
1 tbsp oil
salt to taste

For the uncooked salsa
1 cup deseeded and finely chopped tomatoes
2 tbsp finely chopped capsicum
1/4 cup finely chopped corriander (dhania)
1/2 tsp finely chopped green chillies
1/2 tsp cumin seeds (jeera) powder
1/4 tsp dried oregano
salt to taste

For the avocado dip
1 ripe avocado
1 tbsp lemon juice
1/2 tbsp chopped tomatoes
1/2 tsp chopped green chillies
salt to taste

Other ingredients
plain flour (maida) for rolling
oil for deep-frying

Method

    For the corn chips

    1. Combine all the ingredients required for the corn chips and knead to a smooth, pliable dough using enough warm water.
    2. Divide the dough into 6 equal portions and roll each portion into thin circles with the help of a little flour.
    3. Prick all over with a fork and cook lightly on a tava (griddle).
    4. Cut into small triangles as shown in the picture and deep-fry them in hot oil until crisp.
    5. Drain on absorbent paper and when cool store in an air-tight tin to be used whenever required.

    For the uncooked salsa

    1. Combine all the ingredients together and refrigerate for at least 3 to 4 hours.
    2. Mash the salsa slightly and keep refrigerated.

    For the avocado dip

    1. Peel the avocado and mash it.
    2. Add all the other ingredients and mix well. Cover with a cling film to avoid discolouration and keep aside.

    How to serve

    1. Serve the corn chips with uncooked salsa and prepared avocado dip.
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