Homemade Nacho Chips
ID: 2d4237f7...
Crispy and crunchy Indian-style nacho chips made with cornmeal and wheat flour. Seasoned with carom seeds and a tangy spice mix, these homemade tortilla chips are perfect for serving with salsa, cheese dip, or sour cream.
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🍳 Cooking Flow
Knead cornmeal, wheat flour, oil, carom seeds, and spices with lukewarm water into a stiff dough and rest for 15 minutes. → Divide the dough into balls and roll each ball into a very thin round sheet. → Prick the sheet with a fork and cut into triangular nacho shapes. → Deep fry on low-medium heat until golden brown and crispy, then drain. → Toss the warm fried chips with a mixture of salt, chili powder, mango powder, and black pepper.
Cooking Steps
Brief Cooking Order
Knead cornmeal, wheat flour, oil, carom seeds, and spices with lukewarm water into a stiff dough and rest for 15 minutes. → Divide the dough into balls and roll each ball into a very thin round sheet. → Prick the sheet with a fork and cut into triangular nacho shapes. → Deep fry on low-medium heat until golden brown and crispy, then drain. → Toss the warm fried chips with a mixture of salt, chili powder, mango powder, and black pepper.
Introduction
Crispy and crunchy Indian-style nacho chips made with cornmeal and wheat flour. Seasoned with carom seeds and a tangy spice mix, these homemade tortilla chips are perfect for serving with salsa, cheese dip, or sour cream.
Step 1
In a mixing bowl, combine 1 cup of cornmeal, 1/2 cup of wheat flour, 1/2 tsp salt, 1/4 tsp turmeric powder, and 1/4 tsp carom seeds (crush the carom seeds between your palms before adding). Add 2 tbsp of oil.
Step 2
Mix all the ingredients thoroughly. Gradually add lukewarm water and knead to form a slightly stiff dough. Cover and set the dough aside to rest for 10 to 15 minutes.
Step 3
After the dough has rested, apply a small amount of oil to your hands and knead the dough again until smooth. Break it into small equal-sized dough balls and roll them into round, flat shapes.
Step 4
Grease your rolling board and rolling pin with a little oil. Roll a dough ball into a very thin, round sheet (similar to a chapati/tortilla). If it sticks, rotate the board instead of lifting the dough sheet.
Step 5
Prick the rolled-out sheet all over with a fork to prevent the nachos from puffing up like puris when deep fried.
Ingredients List
Important Notes
Ensure the dough is slightly stiff—not too soft and not too hard. Resting for 15 minutes allows the cornmeal to absorb moisture properly.
Roll the sheets as thin as possible to get a super crispy and crunchy texture.
Pricking the dough with a fork is crucial to prevent the nachos from puffing up while frying.
Fry on low-medium flame. If the oil is too hot, the chips will turn brown quickly but remain soft instead of crispy.
Sprinkle the spice mixture immediately after frying while the chips are still warm and oily, so the spices adhere well.
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