Cuisine: Continent
Serves: 2-3 pax
Ingredients
- Makke ka aataa (Yellow Corn flour) 100 grams
- Maida/Refined Flour 50-60 grams
- Salt to taste
- Pepper to taste
- Vegetable Oil
- Oregano, Mixed herbs ping of
- Tomatoes big 2-3 pcs
- Green Chilly 1-2 pc
- Tomato Ketchup 4-5 tablespoon
- Lemon 1 pc
Method:
Nachos:
- Take a mixing bowl, mix makke ka aata and maida together
- Add the spices and 2 tablespoon of oil into it
- Make a dough with Luke warm water
- Then make small balls of the dough and roll it flat with rolling pin, make them thin. It’s called tortillas
- Dry cook them on a flat pan after making holes with fork* from both the sides
- Cut them into triangles
- Fry or Air fry them to serve hot
Salsa:
- Blanched the tomatoes in hot water
- De-skin and De-seed the tomatoes and then fine chop them
- Add salt and pepper into in, then tomato ketchup
- Add chopped green chilli and onion with lemon juice into it, mix well
- Serve with the nachos
Chef Tips:
- *Make holes in the tortillas before cooking on flat pan with fork so that o won’t swell up while cooking
- Make sure the nachos roti is cooked on low flame, it doesn’t have to be burnt
- Blanched means to cook it 80-90% so that you can chop them easily
- Nachos can be kept in form of round flat bread (Roti) for like 10 days in frodge
- You can also serve it with cheese and salsa
