Indian Twist to Tex-Mex Tortilla Chips | How to make Indian Twist to Tex-Mex Tortilla Chips

By Tikuli Dogra  |  27th Jun 2016  |  
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  • Indian Twist to Tex-Mex Tortilla Chips, How to make Indian Twist to Tex-Mex Tortilla Chips
Indian Twist to Tex-Mex Tortilla Chipsby Tikuli Dogra
  • Prep Time

    5

    mins
  • Cook Time

    10

    mins
  • Serves

    2

    People

17

0





Video for key ingredients

  • How to make Sour Cream

  • How To Make Nachos

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.

Indian Twist to Tex-Mex Tortilla Chips

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

  1. Make some whole wheat and gram flour (besan) chapatis beforehand if you plan to make these tortilla chips.If you make fresh ones then dry them for a oil for crisp frying.
  2. Cut the chapatis into 5-8 triangle shaped wedges.
  3. Heat oil for frying in a medium size dry skillet.
  4. Once the oil is heated to medium high heat slip the tortilla triangles in a single layer into the oil.
  5. Use a slotted spoon to keep the chips in single layer so they don't overlap and are covered in oil completely.
  6. Fry them for 2 minutes or until the chips are slightly brown in color and firm and no longer pliable.
  7. Place paper towels in a plate and remove the chips to paper towel lined plate.
  8. Keep the oil hot by adjusting the heat as we will use less oil.
  9. In a serving place heap the crisps tortillas and sprinkle salt and pepper. You can use chat masala too. I use it only when there is no topping.
  10. Serve the chapati chips hot as nachos with your favorite toppings or with raw grated mango takku / green mint chutney / guacamole any other dip or sauce you like.

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.

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