NACHOS AND SALSA

Hello, everyone. I took a Mexican cooking class a few weeks back and the lady taught us very nice nachos and salsa, besides other things. So, I tried the recipe a few days back. It came out very well. The nachos which could last for 10 days in an air-tight jar were gone within two. So, I am sharing this recipe with all of you. Hopefully, my teacher will never read this, she might just dies of shock to see that I have posted her prized recipes on the net for free.

YOU WILL NEED
For the nachos
1 ½ cup Maize Flour ( Makki ka Atta)

1 cup wheat flour (Atta)

3 tsp oil

¾ tsp salt

1 tsp chilly flakes

1 tsp oregano



For the Salsa
3 tomatoes chopped finely

1 freshly chopped green chili

1 spring onion chopped finely

2-3 tbsp fresh coriander

2 tbsp tomato ketchup

1 tbsp chili sauce

Juice of 1-2 lemons

Salt and pepper



YOU WILL HAVE TO
1. Make the dough for the nachos using all the ingredients and water.

Make small balls of the dough (approximately the size of the ball for a chappati). Roll out the balls into thin circles (the size of chappatis) and prick with a fork.
2. Cook on both sides on a non stick pan. Don’t cook it properly. Make sure it is a little raw.
3. Cut these circles into halves. Cut the halves further into halves. And now cut these quarters into 3 pieces. They should be all triangles like pizza slices.
4. Deep fry them and spread on paper napkins. Store in air tight containers.
5. For the salsa, mix everything together. Adjust ingredients according to your taste.


TIPS
1. For a low fat version, brush the triangles with olive oil and bake them instead of frying.
2. If using red onions, soak them in water for 10 minutes and squeeze them to take out the pungent flavor.
3. Add capsicum to the salsa for a slightly different flavor
4. Replace mangoes with tomatoes for an entirely different flavor