Name: Strawberry flavored Samak Chips with Pomegranate Salsa recipe by Anshu Matta at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: Ingredients for Samak Chips; Finely chopped strawberries - 4 to 5; Finely chopped green chili - 1 to 2; Lemon juice - 1/2 tbsp; Salt - as per taste; Cooked samak rice (barnyard millet) - 2 cups; Oil - for frying; Ingredients for Salsa; Fresh strawberries finely chopped - 3 to 4; Fresh pomegranate seeds - 1/4 cup; Orange cut into cubes - 1/4 cup; Chopped mint leaves - 1/8 cup; Chopped green chili - 2 to 3; Lemon juice - 1/2 tbsp; Powdered sugar - 1/4 tbsp; Salt - as per taste; Rock salt - 1 tsp; Roasted Cumin Powder - 1/2 tsp

ABOUT Strawberry flavored Samak Chips with Pomegranate Salsa RECIPE

This recipe is an interesting twist to the famous Mexican combo tortilla chips with salsa. I have used here barnyard millet to make the chips and flavoured them with fresh fresh strawberries. Pomegranate salsa as an accompaniment further enhances its deliciousness. If you are fasting, this recipe is definitely a must try and is sure to treat your tastebuds with delectable flavours.

Ingredients Serving: 2

Ingredients for Samak Chips
Finely chopped strawberries - 4 to 5
Finely chopped green chili - 1 to 2
Lemon juice - 1/2 tbsp
Salt - as per taste
Cooked samak rice (barnyard millet) - 2 cups
Oil - for frying
Ingredients for Salsa
Fresh strawberries finely chopped - 3 to 4
Fresh pomegranate seeds - 1/4 cup
Orange cut into cubes - 1/4 cup
Chopped mint leaves - 1/8 cup
Chopped green chili - 2 to 3
Lemon juice - 1/2 tbsp
Powdered sugar - 1/4 tbsp
Salt - as per taste
Rock salt - 1 tsp
Roasted Cumin Powder - 1/2 tsp

Instructions

Steps (For Salsa)
Combine all the ingredients and give just a small pulse in the blender. Keep in the fridge for about an hour so that all the flavors mix in well. You can use whatever fruits you have in your home.
Steps (For Samak Chips)
Pulse strawberries to make the sauce.
Mash samak rice and combine them with strawberry sauce and other ingredients to form a dough.
Divide the dough into small equal sized balls as we do for rotis.
Roll out these balls quite thinly and first roast them in a pan so that they get little stiff to handle and go in oil.
Now heat oil in a wok; cut the cooked samak rotis into strips/small pieces and throw in oil to cook until they turn crisp and crunchy.
Serve them with chilled salsa.

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