Nacho Chips Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
2 Mins
Cooking Time
20 Mins
Total Time
22 Mins
Makes
48 nacho chips
Ingredients
For Nacho Chips
3/4 cup maize flour (makai ka atta)
5 tbsp plain flour (maida)
2 tsp oil
1/4 tsp carom seeds (ajwain)
1/2 tsp dried oregano
salt to taste
plain flour (maida) for rolling
oil for deep-frying
Method
For nacho chips
- To make nacho chips, 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 air-tight container. Use as required.
See step by step images of Nacho Chips
