Mexican Bhel recipe by Tarla Dalal

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.