Corn Chips with Salsa and Avocado Dip, Jain Salsa
by Tarla Dalal

The Corn Chips with Salsa and Avocado Dip is a three-in-one delight because each of its components is awesomely tasty and worth including in other combos too.

The Corn Chips is super crisp and super tasty with mild hints of spices and herbs. The uncooked, Jain-friendly tomato salsa and the quick and easy avocado dip are both perfect accompaniments for these chips.

The avocado dip has a creamy mouth-feel and lovely tanginess, thanks to lemon juice and tomatoes. While tang is the dominant flavour of the uncooked salsa too, it also takes on the vibrant spiciness of capsicum, the herby touch of dried oregano and the peppy aroma of cumin powder.

Together, the three are determined to delight, making this recipe an absolute must-try!

Also do try other Jain international recipes like Spinach Cheese Cigars with Honey Chilli Sauce , Pesto Penne or Spinach Crepes .

Corn Chips with Salsa and Avocado Dip, Jain Salsa

This recipe has been viewed 54331 times

5/5 stars 100% LIKED IT
1 REVIEW ALL GOOD

Corn Chips with Salsa and Avocado Dip, Jain Salsa recipe - How to make Corn Chips with Salsa and Avocado Dip, Jain Salsa

For The Corn Chips
5 tbsp maize flour (makai ka atta)
2 1/2 tbsp plain flour (maida)
1 tsp oil
1/8 tsp carom seeds (ajwain)
1/4 tsp dried oregano
salt to taste
plain flour (maida) for rolling
oil for deep-frying

For The Uncooked Salsa
1 cup deseeded and finely chopped tomatoes
2 tbsp finely chopped capsicum
1/4 cup finely chopped coriander (dhania)
1/2 tsp finely chopped green chillies
1/2 tsp cumin seeds (jeera) powder
1/4 tsp dried oregano
salt to taste

To Be Mixed Into An Avocado Dip
1 cup mashed ripe avocado
1 tsp lemon juice
2 tbsp chopped tomatoes
1/2 tsp chopped green chillies
salt to taste

Method
For the corn chips

Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water.
Divide the dough into 2 equal portions.
Roll a portion into a 200 mm. (8”) diameter circle using a little plain flour for rolling and prick it evenly with a fork.
Cut into equal 16 triangles and keep aside.
Heat the oil in a deep non-stick pan 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 3 to 5 to make more chips.
Cool and store in an air-tight container.

For the uncooked salsa