Nacho Chips Video by Tarla Dalal

Nacho Chips Video by Tarla Dalal

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Crispy treats for your tooth and taste buds, Nacho Chips have a characteristic texture that is quite different from other chips, perhaps due to the combination of maize flour and plain flour. While a sprinkling of carom seeds and oregano imparts enough aroma and flavour for most purposes, you can add a little chilli powder if you like your chips spicy. Enjoy crunchy Nacho Chips with your favourite dip.

Recipe Description for Nacho Chips

Preparation Time: 
Cooking Time: 
Makes 48 nacho chips
Show me for nacho chips


For Nacho Chips
3/4 cup maize flour (makai ka atta)
5 tbsp plain flour (maida)
2 tsp oil
1/4 tsp carom seeds (ajwain)
1/2 tsp dried oregano
salt to taste
plain flour (maida) for rolling
oil for deep-frying


For nacho chips

  1. To make {span class="bold1"}nacho chips{/span}, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water.
  2. Divide the dough into 3 equal portions.
  3. Roll a portion into a 250 mm. (10”) diameter circle using a little plain flour for rolling and prick it evenly with a fork.
  4. Cut into 16 equal triangles and keep aside.
  5. Heat the oil in a deep non-stick kadhai and deep-fry, a few {span class="bold1"}nacho chips{/span} at a time, on a medium flame till they turn crisp and golden brown in colour from both the sides. Drain the {span class="bold1"}nacho chips{/span} on an absorbent paper.
  6. Repeat steps 5 to 6 to make 32 more nacho chips in two more batches.
  7. Cool the {span class="bold1"}nacho chips{/span} and store in an air-tight container. Use as required.
See step by step images of Nacho Chips recipe
RECIPE SOURCE : Chips and DipsBuy this cookbook


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