Nacho Chips, one of the best accompaniment for dips!Recipe Link : http://www.tarladalal.com/Nacho-Chips-2868rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Nacho ChipsCrispy 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 oil¼ tsp carom seeds (ajwain)½ tsp dried oreganoSalt to tastePlain flour (maida) for rollingOil for deep-frying1. 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.
