Mexican Bhel

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.