Preparation Time: 15 minutes

Cooking Time: 30 minutes

Ingredients

For Nachos

1 cup cornmeal/makai ka atta

1/4 cup all purpose flour/maida

1/4 cup wheat flour (optional)

1 teaspoon ground black pepper

1/2 teaspoon ajwain seeds

1/2 teaspoon oregano

Salt

Oil

For Cheese dip

1 cup cream cheese

1 tablespoon fresh cream

A pinch of ground black salt

1/4 teaspoon vinegar/lemon juice

1/4 teaspoon chilly flakes

Salt

 

Method

For Cheese dip

Combine all the ingredients and whisk it well. Keep it in the refrigerator till the time to serve.

For Nachos

Take a bowl. Add all three flours, black pepper, ajwain, salt, oil and knead dough. Let it rest for 10 minutes.

Make 5 balls from the dough. Roll it into 10-11 inch diameter circle. Cut from all four sides to make a square. Cut into three horizontal parts and cut diagonally to make triangles. Let it dry for 5-10 minutes.

Take a wok/kadai and heat oil. Deep fry into batches on a medium flame till it is light brown and crispy. Keep it on the absorbent paper to drain excess oil. Let it cool completely.

Serve it with cheese dip.