Cheesy Nachos

For the Salsa: Brush 1/2 tsp oil all over the capsicum and pierce with a fork and hold over the flame until the skin blackens. Remove from the flame, immerse it in water and allow it to cool.

Once cooled, remove the burnt skin on the capsicum with your hands, deseed it and chop it finely. Keep aside. Heat the remaining 3 tsp of oil in a broad non-stick pan, add the onions and saute on a medium flame for 2 to 3 minutes.

Add the capsicum and saute on a medium flame for 1 to 2 minutes. Add the tomatoes, salt, sugar, chilli powder and oregano. Mix well and cook on a medium flame for 5 minutes or till the tomatoes are soft, while stirring occasionally.

For the Nacho Chips: Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Divide the dough into 3 equal portions. Roll a portion prick it evenly with a fork. Cut into 16 equal triangles and keep aside.

Heat the oil in a deep non-stick kadhai and deep-fry, a few chips at a time, on a medium flame till they turn crisp and golden brown in colour from both the sides. Repeat and make more chips in two more batches.

For the Cheese sauce: In a pan melt butter, add flour and roast till pink. Add milk and mix well. Let it thicken for a minute or two. Add salt pepper mix add cheese and stir in and put off the flame.

Assembling: In an oven proof plate arrange nacho chips and add salsa over them, add the cheese sauce and add grated cheese if you like it cheesy. Sprinkle oregano and chilli flakes if using coloured pepper.