Corn Chips with Salsa
For the dough
1 cup finely ground maize flour (makai ka atta)
3/4 cup plain flour (maida)
4 tsp oil
1 1/2 tsp carom seeds (ajwain) (optional)
1/2 tsp cumin seeds (jeera)
salt to taste
oil for deep-frying
Roast the cumin seeds on a tava (griddle) for a few seconds. Add the ajwain and roast both again for a few seconds. Pound them coarsely.
Mix all the ingredients together and make a dough by adding warm water. Knead very well.
Divide the dough into small portions. Roll out each portion thinly with the help of a little flour and prick all over with a fork. Cook lightly on a tava (griddle).
Repeat with the rest of the dough.
Cut into small squares and deep fry in oil until crisp.
Drain thoruoghly on absorbment paper. Store in an airtight tin.
Serve with salsa.
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