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.