Desi Nachos

                                 

Indians are expert at giving their own version of twist to international delicacies. Even Noodles, Frankie, Pasta et cetera couldn’t spare themselves from it. So, taking this legacy ahead, I’ve attempted to give a desi twist to our very favourite Mexican snack- Nachos.

Preparation Time: 2 minutes

Cooking Time:  45 minutes (including resting time of dough)

Course: Snack/ Appetizer
Author: Shruti Mendulkar

Ingredients:

1 large bowl of Atta (wheat flour)

2 tbsp of hot oil

1 tsp ajwain (carom seeds)

1 tsp- salt

¾ th to 1 cup of water approx.

Oil for deep-frying

Method:

In a mixing bowl add flour, salt, oil and ajwain. Mix them roughly and add ¼ th cup of water into it. Knead and then pour the remaining water (but not all at once). Make sure the dough is tight. The consistency of the dough should not be like the one we knead for Roti or Puri.

If the dough is loose add more flour into it; likewise if the dough is way too hard for you to knead add water- but very little.

Now that we aren’t adding much water into it, pour 1 tbsp of oil over the dough and rub 1 tsp on your palms. Knead the dough again and keep it for resting for ½ hour.

After resting the dough, pinch medium-size dumplings from the dough and roll it with the help of rolling pin. The thickness of the roti should be like our regular roti. There are high chances of your roti’s shape to go haywire, but don’t bother because we have to ultimately cut the triangle pieces out of it.

Meanwhile, put 1 large cup of oil for heating in an open pan.

Once you’re done with rolling, take a knife or a pizza cutter and cut out the nachos in triangular pieces. Now prick these nachos with fork and deep-fry them in hot oil.

Serve cool with green chutney or curd mixed with green chutney. Both chutneys team up the best.