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Main Ingredients | Fresh tomato puree, Maize flour (makai ka atta) |
Cuisine | Mexican |
Course | Snacks and Starters |
Prep Time | 31-40 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 cup maize flour (makai ka atta)
- 1 cup refined flour (maida)
- Salt to taste
- Crushed black peppercorns to taste
- ½ cup fresh tomato puree
- Oil for greasing and deep-frying
Pineapple salsa - ½ cup finely chopped pineapple
- 1 medium onion, finely chopped
- 2 tablespoons chopped fresh coriander leaves
- 1-2 green chillies, finely chopped
- 2 teaspoons red chilli powder
- Salt to taste
- Crushed black peppercorns to taste
- ½ teaspoon Tabasco sauce
- 1 teaspoon lemon juice
Method
- In a bowl. add maize flour, refined flour, salt, crushed peppercorns, tomato puree and mix well. Add sufficient water and knead into stiff dough. Set aside for 10-15 minutes
- 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.
- Prick the sheet all over with a fork, discard the edges and cut into triangles using a pizza cutter.
- Heat sufficient oil in a wok. Deep-fry the triangles till golden brown and crisp. Drain on absorbent paper.
- To make pineapple salsa, in a bowl, add pineapple, onions, coriander leaves, green chillies, chilli powder, salt, crushed peppercorns, Tabasco sauce and lemon juice. Mix well.
- Serve the nachos with pineapple salsa.
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