5 tbsp plain flour (maida) + a little more flour (maida) for rolling
2 tsp Oil
1/4 tsp carom seeds (Ajwain)
1/2 tsp dried Oregano
Salt to taste
Oil for deep frying
Ingredients for Salsa sauce:
1 green Capsicum
1/2 cup finely chopped Onions
2 1/2 cups blanched, chopped Tomatoes
Salt to taste
1/2 tsp Sugar
1/2 tsp Chilli powder
1/2 tsp dried Oregano
1 tsp chopped chillies in vinegar
3 1/2 tsp oil for brushing and cooking
Ingredients for cheese sauce:
1 tbsp butter
1 tbsp plain flour (maida)
1/4 cup grated processed cheese
1/2 cup milk
Salt and pepper to taste
Oregano and chilli flakes as per taste (Optional)
Instructions
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.
Reviews (1)  
How would you rate this recipe? Please add a star rating before submitting your review.
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.
INGREDIENTS
SERVING: 6
Ingredients for Nacho chips:
3/4 cup maize flour (makai ka atta)
5 tbsp plain flour (maida) + a little more flour (maida) for rolling
A password link has been sent to your mail. Please check your mail.
Close
N/A
CHANGE PASSWORD
Change your old password to a new one
OLD PASSWORD *
NEW PASSWORD *
CONFIRM NEW PASSWORD *
Change Password
A password link has been sent to your mail. Please check your mail.
Close
N/A
PROFILE SETTINGS
Edit and update your profile here
Deleting your account may make your saved recipes, collections, and personalization preferences permanently inaccessible to you and reduce the functionality of connected appliances. Deletions will be performed in accordance with our Privacy Notice and applicable laws or regulations.
DELETE ACCOUNT
A password link has been sent to your mail. Please check your mail.
Close
N/A
Deleting your account means your saved recipes, collections, and personalization preferences will be permanently removed from BetterButter. Once you confirm, your account will be deactivated immediately.
Note: If you login during next 14 days, your account will be reactivated and deletion will be cancelled.
CONFIRMCANCEL
A password link has been sent to your mail. Please check your mail.
Close
N/A
A password link has been sent to your mail. Please check your mail.
Close
SEARCH
A password link has been sent to your mail. Please check your mail.
Close
SIGN IN
Login and Start Exploring!
EMAIL ADDRESS
PASSWORD
Forgot Password?
SIGN IN
A password link has been sent to your mail. Please check your mail.
Close
FORGOT PASSWORD?
To receive a reset password link in your inbox, enter your email address.
EMAIL ADDRESS
SUBMIT
A password link has been sent to your mail. Please check your mail.
Close
A password reset link has been sent to your mail. Please check your mail.
CHECK MAIL
A password link has been sent to your mail. Please check your mail.
Close
RESET PASSWORD
Enter your new password
NEW PASSWORD
CONFIRM PASSWORD
RESET
A password link has been sent to your mail. Please check your mail.
Close
REGISTRATION
Sign Up with BetterButter and Start Exploring!
FIRST NAME *
LAST NAME *
EMAIL ADDRESS *
PASSWORD *
CONFIRM PASSWORD *
By creating an account, I accept the Terms & Conditions
SIGN UP
A password link has been sent to your mail. Please check your mail.
How would you rate this recipe? Please add a star rating before submitting your review.
Submit Review