Thepla Nachos

Ingredients 

• 2 cups whole wheat flour (atta)
• 2-4 tablespoons gram flour (besan)
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• ½ teaspoon coriander powder
• ½ teaspoon cumin powder
• Salt to taste
• 1½ tablespoons white sesame seeds
• ½ tablespoon oil + for drizzling + deep frying
• 2½ tablespoons yogurt
• Fresh parsley for garnish
• Cheese sauce for drizzling

Salsa

• 2 medium tomatoes, seeded and chopped
• 1 small green capsicum, finely chopped
• 2-3 green chilli, chopped
• 1 tablespoon fresh coriander leaves, chopped
• Crushed black peppercorns to taste
• Salt to taste
• 1 teaspoon red chilli powder
• 2 tablespoons tomato ketchup

• ½ lemon

Method

1. Take whole wheat flour in a large bowl, add Fine Besan, turmeric powder, red chilli powder, coriander powder, cumin powder, salt, white sesame seeds and ½ tbsp oil and mix well.
2. Add yogurt and mix till well combined. Add sufficient water and knead into soft dough. Drizzle a little oil and knead well. Set aside for 5 minutes.
3. Heat sufficient oil in a kadai.
4. Meanwhile to make salsa, take tomatoes in another bowl, add capsicum, green chillies, coriander leaves, crushed black peppercorns, salt, red chilli powder and tomato ketchup and mix well.
5. Squeeze the juice of ½ lemon into this bowl mix well and refrigerate till it is time to serve.
6. Divide the dough into equal balls, dust each ball with a little dry flour and roll out into a roti. Prick them all over with a fork and cut into 8 equal triangles.
7. Slide these triangles, a few at a time, into hot oil and deep-fry on low heat till golden and crisp. Drain on absorbent paper.
8. Transfer salsa into a small serving bowl, garnish with a parsley sprig and place on one side of a serving platter. Place the nachos in the remaining space on the platter. Drizzle cheese sauce on the nachos and serve.