You are here: Home > Cuisine > Mexican Vegetarian > vegetarian Mexican Starters > Nacho Chips with Cheesy Carrot Dip Nacho Chips with Cheesy Carrot Dip by Tarla Dalal Baked nachos served with a tangy vegetable dip will keep kids happily occupied. 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Close 14 Jun 2011 This recipe has been viewed 60576 times 5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD Nacho Chips with Cheesy Carrot Dip recipe - How to make Nacho Chips with Cheesy Carrot Dip Tags vegetarian Mexican StartersMexican NachosIndian Snacks for EntertainingIndian Cheese RecipesHealthy Foods for KidsQuick Indian recipes for KidsFinger Foods for Babies, Toddlers and Kids Preparation Time: 20 mins. Cooking Time: Nil. Baking Time: 15 mins. Baking Temperature: 200°C (400°F). Total Time: 35 mins 4Serves 4. Show me for servings Ingredients For the nacho chips1/2 cup maize flour (makai ka atta)1/2 cup ragi (nachni / red millet) flour1/4 cup whole wheat flour (gehun ka atta)1 tsp carom seeds (ajwain)1 tsp cumin seeds (jeera)1/4 tsp chilli powder2 tsp oilFor the carrot and cheese dip 1/4 cup grated carrot2 tbsp grated processed cheese1/2 cup hung curds (chakka dahi)2 tbsp fresh cream1 tbsp finely chopped capsicum1/4 tsp chopped green chillies1 tbsp chopped coriander (dhania) salt to taste Method Main ProcedureFor the nacho chipsFor the nacho chipsMix all the ingredients in a bowl and knead into soft dough using a little water. Divide the dough into 5 equal portions and roll out each portion into thin chapattis using a little flour. Lightly prick each chapati with a fork. Cut into nacho shapes with the help of a sharp knife. Bake in a pre-heated oven at 200°C (400°F) for 10 minutes or till crisp. Keep aside. For the carrot and cheese dip For the carrot and cheese dip Whisk together the curds and cream in a bowl. Add all the other ingredients and mix well. Pour into a serving bowl and refrigerate. Serve chilled with the nachos.