Nachos are a snack food from Mexico, and now been popular among all parts of the world. Nachos are served as starter with a layer beans, veggies, non-veg with a variety of dips. Not only its me but my family like nachos to the core, and this was one long wait to try recipe in my list and finally done today.
Nachos was very easy, simple and consumes very little time to prepare with the combination of Maize flour, maida/apf and salt. No one would say no to this Nachos chips, as this goes out well as munch even with plain coffee or tea. Let me share the recipe…
- Maize Flour / Corn Meal – 1 cup
- Maida / All-purpose flour – ¾ cup
- Red chilli powder – ½ tsp
- Carom (ajwain/omam) or Oregano – ½ tsp
- Salt to taste
- Oil for deep frying
Making of Nachos / Nacho chips –
- In a wide mouth bowl, take corn meal, maida/all-purpose flour, red chilli powder, carom seeds and salt all together.
- Mix it well.
- Pour water little by little and start kneading the flour and roll out to a dough.
- Take a small portion of the dough, dust the working space, flatten the dough and cut them to the right shape (check out the video).
- Meanwhile heat the oil in a kadai, gently drop the nacho dough one by one and continue cooking.
- Cook only in medium flame (otherwise it would turn out to dark brown in color).
- Flip the sides, cook on both sides until they start turning golden brown.
- Drain the oil and remove them from fire.
Store it an air-tight container once it reaches the room temperature. Stays fresh for a week time.