Nacho Chips by Tarla Dalal

306 452
3 years ago
Categories: Howto & Style

Nacho Chips, one of the best accompaniment for dips! Recipe Link : http://www.tarladalal.com/Nacho-Chips... Subscribe : http://goo.gl/omhUio Tarla Dalal App: http://www.tarladalal.com/free-recipe... Facebook: http://www.facebook.com/pages/TarlaDa... YouTube Channel: http://www.youtube.com/user/TarlaDala... Pinterest: http://www.pinterest.com/tarladalal/ Google Plus: https://plus.google.com/1078836208487... Twitter: https://twitter.com/Tarla_Dalal Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ Nacho Chips Crispy treats for your tooth and taste buds, Nacho Chips have a characteristic texture that is quite different from other chips, perhaps due to the combination of maize flour and plain flour. While a sprinkling of carom seeds and oregano imparts enough aroma and flavour for most purposes, you can add a little chilli powder if you like your chips spicy. Enjoy crunchy Nacho Chips with your favourite dip. Preparation Time: 2 minutes. Cooking Time: 20 minutes. Makes 48 nacho chips. ¾ cup maize flour (makai ka atta) 5 tbsp plain flour (maida) 2 tsp oil ¼ tsp carom seeds (ajwain) ½ tsp dried oregano Salt to taste Plain flour (maida) for rolling Oil for deep-frying 1. Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. 2. Divide the dough into 3 equal portions. 3. Roll a portion into a 250 mm. (10”) diameter circle using a little plain flour for rolling and prick it evenly with a fork. 4. Cut into 16 equal triangles and keep aside. 5. Heat the oil in a deep non-stick kadhai and deep-fry, a few chips at a time, on a medium flame till they turn crisp and golden brown in colour from both the sides. Drain on an absorbent paper. 6. Repeat steps 3 to 5 to make 32 more chips in two more batches. Cool and store in an air-tight container. Use as required.

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