What you need:
For Nachos:
1 cup Cornmeal
1/2 cup Maida
1/2 teaspoon Salt
1/2 teaspoon Turmeric
For Salsa:
2 Tomatoes [Finely Chopped]
1 Onion [Finely Chopped]
1 Green Chilli [Finely Chopped]
2 Jalapeño [Finely Chopped - Optional]
1 tablespoon Coriander [Finely Chopped]
1/2 teaspoon Salt
1/2 teaspoon Pepper Powder
1 teaspoon Lemon Juice
Variation:
For the above ingredients, you can also add
2 - 3 tablespoons Raw/Ripe Mango
1/2 teaspoon Black Salt
1/2 cup Boiled Corn
1/2 teaspoon Chilli Powder. [Then you can eliminate Pepper Powder]
Mexican Seasoning:
1 teaspoon Jeera Powder
1 teaspoon Oregano
1/2 teaspoon Dhania/Coriander Powder
1/2 teaspoon Dry Mango Powder/Amchur
1 teaspoon Chilli Powder
1 teaspoon Garlic Powder
1/2 teaspoon Black Salt
1/2 teaspoon Salt
How to make it:
Nachos:
- Mix all the ingredients together to form a stiff dough. Cover with damp cloth and rest for 30 minutes.
- Roll into a little thicker that Chapathi, poke holes with fork and cook on tava. Don't let it get brown.
- Cut to triangles and deep fry till golden brown
Salsa:
- Mix all the ingredients. Chilli till serving.
Mexican Seasoning:
- Grind all the ingredients to a smooth powder.
- Can be stored in fridge in an air tight container for longer shelf life.