Homemade Nacho Chips With Salsa Dip

Serves 5

Ingredients

For Nacho Chips

• 1 cup makke ka atta or maize flour

• 1/2 cup plain atta or wheat flour

• 1 tsp salt

• 1 tsp chilli flakes

• oil for frying

For Salsa Dip

• 1 tomato, finely chopped

• 1 onion, finely chopped

• 1 tbsp vinegar

• 1 tsp salt

• 1/2 tsp black pepper powder

For curd dip

• 1 cup hung curd

• 1 tbsp vinegar

• 1 tsp salt

• 1/2 tsp black pepper powder

For tomato sauce dip

• 3 tbsp tomato ketchup

• 1 tbsp vinegar

• 1 tsp salt

• 1/2 tsp black pepper powder

Instructions

1. Firstly to make the nacho chips, take the makke ka atta and plain atta in a bowl. Add salt and chilli flakes and using water form a stiff but soft dough.

2. Now take small balls of the dough and roll over using some dry atta or flour.

3. Using a fork, prick it all over and roast it on a hot tawa, slightly on both sides.

4. Repeat the process for all tortilla sheets.

5. Heat oil in a Kadhai for frying.

6. Cut each sheet into triangles using a knife and then fry each piece.

7. Take them out in a plate and allow them to cool.

8. Now for the salsa dip, mix all ingredients together and keep it in the refrigerator for sometime.

9. Similarly for the tomato sauce dip and hung curd dip, mix the ingredients and allow it to cool for 20 minutes.

10. Now in a platter, lay down the nacho chips, add the salsa dip, the tomato sauce dip and hung curd on top. Your homemade nachos platter is ready!

Nutrition Facts

Per Serving: 84 calories; 1.0 g fat; 16.6 g carbohydrates; 2.8 g protein; 3.3 g fibre.