![]() Preparation Time: 20 minutes Cooking Time: 40 minutes Serves: 5 Ingredients For Nachos 1 cup cornmeal/makai ka atta 1 1/2 cup maida/refined flour Salt 1/2 teaspoon ground black pepper 1/2 teaspoon ajwain seeds/carom seeds Oil for frying
For Beans 3 cup boiled rajma/kidney beans 1 cup finely chopped onions 2 cup tomato puree 1 teaspoon ginger paste 2 teaspoon green chilly paste Salt 1 teaspoon ground black pepper 2 teaspoon oregano 1 teaspoon red chilly powder 2 teaspoon butter
For Cheese Sauce 2 teaspoon butter 2 teaspoon maida/refined flour 2 cup milk 1 cup grated cheese Salt 1/4 teaspoon ground black pepper 1/2 teaspoon oregano
Method For Nachos Take a bowl. Add 2 flours, salt, pepper, ajwain seeds, 2 tablespoon of oil and knead hard dough. Make small balls and roll very thin chappatis of about 5-6 inch diameter. Cut it diagonally into 6-8 pieces. Same way prepare all the nachos. Take a pan and heat oil. Deep fry all the nachos on a low flame in batches. Keep it aside. You can also use ready-made nachos.
For Beans Take a pan and heat butter. Add onions and saute it till it turns translucent. Add ginger-green chillies paste and stir it 2-3 times. Add tomato puree and cook it for about 4-5 minutes. Add salt, pepper, oregano, red chilly powder and mix it properly. Add boiled rajma beans and cook it on a medium flame for about 5-8 minutes, till it is done. Add little water if it is too dry.
For Cheese Sauce Take a pan and heat butter. Add maida and saute it till it turns light brown. Add milk gradually stirring continuously to avoid lumps. Let it simmer for 4-5 minutes. Add cheese and mix it properly. Let it simmer for 1-2 minutes more. Add salt, pepper, oregano and simmer for 1 minute.
To serve Take a dish. Arrange nacho chips on a plate. Pour beans on it. Top it up with cheese sauce and serve immediately.
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