Baked Tortilla Chips with Tomato Bean Salsa
by Tarla Dalal

This healthier version of nachos will be any weight watchers delight. With as little as around 100 calories per serving you’ll surely not miss the real thing. Remember it’s an occasional treat only. Crispy baked tortilla chips and the tangy calcium rich tomato bean salsa make for a yummy, healthy treat, to be enjoyed occasionally by weight watchers.

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Baked Tortilla Chips with Tomato Bean Salsa recipe - How to make Baked Tortilla Chips with Tomato Bean Salsa

For The Baked Tortilla Chips
1/4 cup maize flour (makai ka atta)
2 tbsp plain flour (maida)
1/2 tsp oil
salt to taste
plain flour (maida) for rolling

For The Tomato Bean Salsa
1 1/2 cups blanched and finely chopped tomatoes
1/2 cup soaked and boiled rajma (kidney beans)
1 tsp olive oil or oil
2 bayleaves
5 peppercorns (kalimirch)
1/4 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
3 tbsp tomato puree
2 tbsp tomato ketchup
1 tsp sugar
salt to taste
1/2 tsp dried oregano
1/2 tsp dry red chilli flakes (paprika)

For The Garnish
1/2 cup chopped spring onions whites and greens

Method
For the baked tortilla chips

Combine all the ingredients in a bowl and knead into a soft dough using enough water.
Divide the dough into 4 equal portions.
Roll out a portion of the dough into a 100 mm. (4”) diameter circle using a little plain flour for rolling and lightly cook it on both the sides on a hot non-stick tava (griddle).
Place it on a flat, dry surface and cut into 4 equal triangular pieces.
Repeat steps 3 and 4 to make 12 more tortilla pieces.
Place the tortilla pieces on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 7 to 8 minutes or until the tortilla chips turn crisp and light brown in colour. Keep aside.

For the tomato bean sauce

Heat the olive oil in a broad non-stick pan, add the bayleaves and peppercorns and sauté on a medium flame for a few seconds.
Add the onions and garlic and sauté on a medium flame for another minute.
Add the tomatoes, tomato purée and tomato ketchup, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the rajma, sugar, salt, oregano and chilli flakes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Discard the peppercorns and bayleaves from the salsa and keep aside.

How to proceed

Place 4 tortilla chips on a serving plate and spread a little of the tomato bean salsa evenly over each tortilla chip.
Repeat step 1 to make 3 more servings.
Serve immediately garnished with spring onions whites and greens.