Name: nacho chips recipe by Harsha Agarwal at BetterButter
Prep time: 2 min
Cook time: 20 min
Total time: 22 min
Yield: 5
Ingredients: 3/4 cup maize flour (makai ka atta); 5 tbsp plain flour (maida); 2 tsp oil; 1/4 tsp carom seeds (ajwain); 1/2 tsp dried oregano; salt to taste; plain flour (maida) for rolling; oil for deep-frying

Ingredients Serving: 5

3/4 cup maize flour (makai ka atta)
5 tbsp plain flour (maida)
2 tsp oil
1/4 tsp carom seeds (ajwain)
1/2 tsp dried oregano
salt to taste
plain flour (maida) for rolling
oil for deep-frying

Instructions

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 into a 250 mm. (10”) diameter circle using a little plain flour for rolling and 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. Drain on an absorbent paper.
Repeat steps 5 to 6 to make 32 more chips in two more batches.
Cool and store in an air-tight container. Use as required.

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