Delicious and tastey, hygienically homemade nacho chips are always better than market brought nacho chips. Homemade nacho chips are everyone’s favourite and can be served as an evening snack with roasted capsicum and tomato dip. Because of its long shelf life, nacho chips are a travel-friendly snack too.
Nacho chips are the perfect choice for a family get together, tea parties and for lunch boxes.
Nacho chips are made by combining maize flour, wheat flour and plain flour, which gives a different texture to the chips. Carom seeds and dried oregano add mild aroma and pleasant flavour to the crispy nacho chips. If you prefer spicy nacho chips, add some chilli flakes while kneading the dough.
Ingredients to make 72 nacho chips-
- Maize flour (makki ka aata) – 1 tea cup
- Plain flour ( maida ) – 1/2 tea cup
- Wheat flour ( aata ) – ¼ tea cup
- Refined oil – 1 + ½ tbsp
- Carom seeds ( ajwain ) – ½ tsp
- Dried oregano – ½ tsp
- Turmeric (haldi) – ⅛ tsp
- Salt according to taste
- Oil for deep frying
- Plain flour for dusting if required.
- Take maize flour, wheat flour and plain flour in a deep bowl.
- Add carom seeds, dried oregano, haldi, salt and oil, combine all the ingredients.
- With lukewarm water, knead the flour into a soft, smooth and pliable dough.
- Apply little oil and cover the dough with a moist, clean kitchen towel and keep aside to rest for 20 minutes.
- Divide the dough into eight equal portions and make big lemon size balls.
- Roll each ball into 6 to 7” puris, if required use plain flour for dusting.
- After rolling if the edges are uneven, trim it.
- Prick each puri evenly with the fork.
- Cut each puri into eight equal triangle’s and keep aside.
- Heat sufficient oil in the kadhai (wok).
- Deep fry few chips at a time on medium flame till they are crispy and golden brown in colour.
- Drain chips on absorbent paper.
- Cool and store nacho chips in an airtight container.
Serve crispy nacho chips with your favourite dip or just sprinkle some chat masala on it and enjoy with a cup of hot tea or coffee.