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Nachos (Mexican Chips) with Raw Salsa

    Favourite Tags  

Potato     Tomato
Bhel        Curd
  Sprouted    Spinach
 Sweet     Rice
  Salad  Vrat
Nachos (Mexican Chips) with Raw Salsa


Preparation Time: 10 minutes

Cooking Time: 35-40 minutes

Serves: 4


¾ cup corn flour (Makai ka atta)

¼ cup maida (all purpose flour)

1 teaspoon ajwain

1 teaspoon ground black pepper

1 teaspoon red chilly powder


Oil for frying



Add all the above mentioned ingredients to corn flour and knead dough.

Make 6 equal balls from the dough. Roll the ball into flour and softly roll the roti of about 4-5 diameter. Try to roll it as thin as possible. It will take some patience to roll it as it might break if you press too much. Cut the long strips of about 1 inch broad. Cut again diagonally to make triangles.

Take kadai and heat oil. Deep fry all the nachos in batches on medium flame. Drain it on paper napkin. Let it cool.

You can store in an air-tight container for 10-12 days.


Raw Salsa

Preparation Time: 10 minutes

Serves: 4


4 big finely chopped tomatoes

1 cup finely chopped spring onions

2 teaspoon oregano

3-4 finely chopped green chillies

1 teaspoon red chilly sauce (optional)

2 teaspoon lemon juice

1/4 teaspoon ground black pepper

1/4 teaspoon roasted cumin powder




Take a bowl and mix all the ingredients. Serve immediately with nachos.