Preparation Time: 20 minutes
Cooking Time: 15 minutes
Makes 4 servings
Ingredients To Be Mixed Into A Salsa
5 tbsp finely chopped tomatoes
2 tbsp finely chopped onions
1 ½ tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
1 tsp finely chopped garlic (lehsun)
½ tsp dried basil
2 ½ tbsp tomato ketchup
½ tsp lemon juice
Salt to taste
For The Tortilla Chips
¾ cup whole wheat flour (gehun ka atta)
¼ cup plain flour (maida) Salt to taste Whole wheat flour (gehun ka atta) for rolling Other Ingredients
¼ cup boiled sweet corn kernels (makai ke dane)
¼ cup finely chopped coloured capsicum
¼ cup soaked and boiled rajma (kidney beans)
¼ cup grated processed cheese Salt to taste Oil for deep-frying For The Garnish
2 tbsp finely chopped coriander (dhania)
2 tbsp sev
For the tortilla chips
1. Combine the flours and salt in a deep bowl and knead into a soft dough using enough water.
2. Divide the dough into 5 equal portions.
3. Roll out a portion of the dough into a 175 mm. (7”) thin circle using a little whole wheat flour for rolling.
4. Heat a non-stick tava (griddle) on a high flame and when hot` place the tortilla gently over it. Cook it lightly on the tava for a few seconds.
5. Repeat steps 3 and 4 to make 4 more tortillas.
6. Cut into small equal diamond shaped pieces using a sharp knife or a cutter.
7. Heat the oil in a deep non-stick pan and deep-fry` a few tortilla chips at a time` on a medium flame till they are golden brown in colour from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container till use.
How to proceed
1. Combine the salsa` sweet corn kernels` colored capsicum` rajma` cheese and little salt in a deep bowl and mix well.
2. Just before serving` add the tortilla chips and toss gently.
3. Serve immediately garnished with coriander and sev.