Nacho Chips with Cheese Dip ( Tiffin Treats)
by Tarla Dalal
The all-time favourite combo of Nacho Chips with Cheese Dip is not only energizing but also delightful to kids because they love the ‘chip-n-dip’ concept. It will be so much fun to find such an exciting option in the tiffin box that they would love to share it with their friends, so make sure you pack a little extra. You can use readymade nacho chips to save time. When making the dip, make sure you cook it for exactly the mentioned time although it might be a little thin then. We are removing it in a semi-done consistency because it is going to be packed in a box and eaten after a few hours, at which time it will be perfect! This flavourful cheese dip stays fresh in the dabba for 4 to 5 hours. Also pack some Healthy No Bake Cookies in another tiffin for a perfect short break combo.
Nacho Chips with Cheese Dip ( Tiffin Treats) recipe - How to make Nacho Chips with Cheese Dip ( Tiffin Treats)
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
For The Nacho Chips
5 tbsp maize flour (makai ka atta)
2 1/2 tbsp plain flour (maida)
1 tsp oil
1/4 tsp carom seeds (ajwain)
1/4 tsp dried oregano
salt to taste
plain flour (maida) for rolling
oil for deep-frying
For The Cheese Dip
4 cheese slices , torn into pieces
1/2 cup milk
1/4 tsp dried mixed herbs
1/4 tsp dry red chilli flakes (paprika)
For the nacho chips
- 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 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 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. Drain on an absorbent paper.
- Cool and store in an air-tight container.
For the cheese dip
- For the cheese dip
- Combine the cheese slices, milk, mixed herbs and chilli flakes in a broad non-stick pan, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Allow the cheese dip to cool completely.
How to pack
- How to pack
- Pack the nacho chips in an air-tight tiffin box, with the cheese dip in a separate air-tight box.
| Energy | 409 cal |
| Protein | 13.6 g |
| Carbohydrates | 17.1 g |
| Fiber | 0.4 g |
| Fat | 30.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 352.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 1 mg |
| Folic Acid | 6.7 mcg |
| Calcium | 424 mg |
| Iron | 1.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 11.5 mg |
| Potassium | 86.1 mg |
| Zinc | 0.1 mg |