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Monday, 19 August 2013

Mexican Nachos

Ingredients for Nachos
Maize flour ¾ cup
Plain flour ½ cup
Oil 1 tbsp
Salt ¾ tsp
Carom seeds ½ tsp
Ingredients for Tomato Salsa
Tomatoes (cut into square cubes) 2
Tomatoes blended 2
Green chilies chopped 2
Vinegar 1 tbsp
Coriander leaves chopped 1 tbsp
Garlic ½ tsp
Salt ½ tsp
Sugar ½ tsp
Crushed red pepper ½ tsp
Onion chopped 2 tbsp
Capsicum chopped 2 tbsp
Oil 2 tbsp
Method for Salsa
Cut 2 tomatoes into squares and blend 2 tomatoes, heat 2 tbsp oil, add chopped 2 tbsp onion, ½ tsp garlic paste, 2 chopped green chilies and 2 tbsp chopped capsicum, cook for 2 minutes, add blended tomatoes with ½ tsp salt, ½ tsp crushed red pepper, ½ tsp sugar, 1 tbsp vinegar and chopped tomatoes, cook till thick. Serve with Nachos.
Method for Nachos
Sift both flour together with ¾ tsp salt, add 1 tbsp oil and ½ tsp carom seeds, mix well, knead to a soft dough with lukewarm water till smooth, cover and keep for 30 minutes, make small marble size balls, roll into thin tortilla, as thin as you can on a floured board, prick the roti with a fork, cut into 4 pieces to get 4 triangles then cut each triangle further into 2 pieces to get 8 triangular pieces, deep fry on medium flame till it turn golden brown in color, serve with salsa.

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