Nachos with Salsa & Cheese Dip

The Corn Chips or Nachos are baked & made with minimal oil instead of the traditional Mexican Chips or Tortillas which are deep fried.

Ingredients

For Corn Chips
1 cup maize flour (makai ka atta)
1/2 cup whole wheat flour

1/4 tsp chilli powder
1/2 tsp carom seeds (ajwain)
1 tsp oil
salt to taste
plain flour (maida) for dusting

For Salsa

1 cup deseeded and chopped tomatoes

1 spring onion, chopped

1 tbsp finely chopped capsicum

2 tbsp finely chopped corriander (dhania)

1 green chilli, finely chopped

1/2 tsp cumin seeds (jeera) powder

1/4 tsp fresh oregano

salt to taste

For Cheese Dip

3/4 cup grated cooking cheese
2 tbsp milk

Method

For Corn Chips

Combine all the ingredients in a bowl and knead into a soft dough using warm water.

Divide the dough into 6 equal portions.

Roll out each portion into a thin circle of 175 mm. (7") diameter. Dust the tortillas generously with flour to make the rolling easier.

Cut each tortilla into 6 triangular pieces.

Place the tortilla pieces in a single layer on a non-stick baking tray.

Bake at 190°C for 7 to 8 minutes or until the tortilla chips are crisp and lightly browned.

Cool and store in an air-tight container.

For Salsa

Combine all the ingredients together and refrigerate for at least 3 to 4 hours.

Mash the salsa slightly to make it like a sauce.

For Cheese Dip

Mix the cheese, milk and 1 tablespoon of water and cook on a slow flame until the cheese melts.

How to proceed

First Method

Arrange Chips and dips in different serving dishes & serve.

Second Method

Arrange the corn chips on a plate and spread the salsa dip on top. Next spread the Cheese dip on top. Grill for a few minutes until the cheese bubbles. Serve hot.

Tips

If you like it spicy then spread a few pickle jalapenos on top in second method