Tuesday, February 22, 2011

Nacho Chips with Cheesy Carrot Dip

2/22/2011 04:32:00 AM

Baked nachos served with a tangy vegetable dip will keep kids happily occupied.

Preparation Time: 20 mins.
Cooking Time: Nil.
Baking Time: 15 mins.
Baking Temperature: 200°C (400°F).
Serves 4.

For the nacho chips
1/2 cup maize flour (makai ka atta)
1/2 cup ragi (nachni / red millet) flour
1/4 cup whole wheat flour (gehun ka atta)
1 tsp carom seeds (ajwain)
1 tsp cumin seeds (jeera)
1/4 tsp chilli powder
2 tsp oil

For the carrot and cheese dip
1/4 cup grated carrot
2 tbsp grated processed cheese
1/2 cup hung curds (chakka dahi)
2 tbsp fresh cream
1 tbsp finely chopped capsicum
1/4 tsp chopped green chillies
1 tbsp chopped coriander (dhania)
salt to taste

For the nacho chips
Mix 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
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.


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