Where there is salsa, there must be nachos. See Chunky Homemade Salsa recipe here. It is a life principle. Nachos can be made at home?! Yes they can be. And the better news is that you can store them for when the greasy urge strikes. Only difference is that you will not be guilty later!
Prep time: 20-25 minutes, Cook time: 5 minutes, Serves: 2
- 1 cup makkai atta or maize flour
- 2 tsp maida or all-purpose flour
- 1 tsp dried oregano
- Any other seasoning you prefer (taco seasoning, garlic bread seasoning, or just dried herbs like basil etc) – optional
- Salt and red chilli to taste
- Mix all ingredients together in a kneading utensil and add 2-3 tbsp water at a time until the dough binds together well
- Divide the dough into 2 parts and knead one at a time until the dough is rolled flat. Rubbing some oil on the rolling pin helps to keep the flattened dough together. I like my nachos thin and crisp so I tried to roll as thin as possible without tearing the dough.
- Use a knife to create the triangle shape of the nachos and poke the uncooked nachos with a fork (2-3 times for each triangle). This is prevent the nachos from puffing up, and will also make them more crunchy.
- Heat the oil in a frying pan and add the nachos one at a time until they are cooked to a brown colour.
- Remove on a tissue to remove excess oil. Enjoy with fresh salsa or store in an airtight container for next use!