Tomato Nachos

Ingredients list for Tomato Nachos

• 1/2 cup Fresh tomato puree
• 1 cup Maize flour (makai ka atta)
• 1 cup Refined flour (maida)
• to taste Salt
• to taste Black peppercorns crushed
• for greasi to deep fry Oil
• Pineapple salsa
• 1 cup Pineapple finely chopped
• 1 Medium onion finely chopped
• 2 tablespoons Fresh coriander leaves chopped
• 1-2 Green chillies finely chopped
• 1 teaspoon Red chilli powder
• to taste Salt
• to taste Black peppercorns cruhsed
• 1/2 teaspoon Tabasco sauce
• 1 tablespoon Lemon juice

Method

1. To make tomato nachos, take maize flour in a bowl, add refined flour, salt, crushed peppercorns, tomato puree and mix well. Add sufficient warm water and knead into stiff dough. Cover with a damp cloth and set aside for 10-15 minutes
2. Divide the dough into equal portions and shape them into balls. Drizzle a little oil on a worktop and roll out each portion into thin sheets.
3. Prick the sheets all over with a fork, trim the edges to straighten them and cut into triangles with a pizza cutter.
4. Heat sufficient oil in a wok. Slide in these dough triangles into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
5. To make pineapple salsa, take pineapple in a bowl, add onion, coriander leaves, green chillies, red chilli powder, salt, black peppercorns, Tabasco sauce and lemon juice and mix well.
6. Transfer the nachos in a serving plate and salsa into a serving bowl and serve immediately.