Nacho Chips by Tarla Dalal

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3 years ago
Categories: Howto & Style

Nacho Chips, one of the best accompaniment for dips! Recipe Link : Subscribe : Tarla Dalal App: Facebook: YouTube Channel: Pinterest: Google Plus: Twitter: Tarla Dalal Blogspot: 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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