Nacho Chips by Tarla Dalal

  • Published on:  2/6/2015
  • Nacho Chips, one of the best accompaniment for dips!
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    Nacho Chips

    Crispy 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 oil
    ¼ tsp carom seeds (ajwain)
    ½ tsp dried oregano
    Salt to taste
    Plain flour (maida) for rolling
    Oil for deep-frying

    1. 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.