Indian Twist to Tex-Mex Tortilla Chips | How to make Indian Twist to Tex-Mex Tortilla Chips
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About Indian Twist to Tex-Mex Tortilla Chips Recipe
Usually Tortilla chips are made from corn tortillas and the main dish made from them is Nachos loaded with cheese, sour cream and salsa but I gave it a twist to this famous snack. These chapati chips are prepared from whole wheat and gram flour. Instead of cheese and salsa I served them with freshly made raw grated mango takku. A delightful tangy sweet relish. You can eat them with your favorite dip or have them the traditional way with fresh salsa.
Indian Twist to Tex-Mex Tortilla Chips, a deliciously finger licking recipe to treat your family and friends. This recipe of Indian Twist to Tex-Mex Tortilla Chips by Tikuli Dogra will definitely help you in its preparation. The Indian Twist to Tex-Mex Tortilla Chips can be prepared within 5 minutes. The time taken for cooking Indian Twist to Tex-Mex Tortilla Chips is 10 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Indian Twist to Tex-Mex Tortilla Chips step by step. The detailed explanation makes Indian Twist to Tex-Mex Tortilla Chips so simple and easy that even beginners can try it out. The recipe for Indian Twist to Tex-Mex Tortilla Chips can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Indian Twist to Tex-Mex Tortilla Chips from BetterButter.
Ingredients to make Indian Twist to Tex-Mex Tortilla Chips
- Leftover Chapatis - 3-4
- Salt and Pepper - to sprinkle over the chips
- Chaat masala - To sprinkle (optional)
- Oil - For Frying. (About 3/4 cup)
- Your favorite dip | salsa | cheese or sour cream
How to make Indian Twist to Tex-Mex Tortilla Chips
My Tip:When kneading the dough for these chips you can either use just the whole wheat flour or mix gram flour with it like I did. The proportion I keep is 2:1 You can also use mix grain flour to make them healthier. Instead of frying you can bake them in the oven at 180 degrees for 6-8 minutes . Drizzle with olive oil and sprinkle salt and pepper when you line them in baking tray. Do not overlap. Bake till brown and crisp. I also add finely chop green chili and coriander leaves and ajwain ( carom seeds) to the flour before making a dough sometimes. You can be as innovative as you wish. Personally I do not like cheese with these chapati chips. It overwhelms the basic rustic flavor of the chips.