Baked Tortilla With Citrus Salsa ( Healthy Diabetic Recipe )

by Tarla Dalal

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Time to tango with tangy oranges! this green and orange salsa not only looks good but also tastes good, and is healthy as well. There is a tinge of innovativeness at play too… salsa is usually made with tomatoes and capsicum, but here i have made it with citrus fruits. This unique, light-baked dish serves as a nutritive and tasty snack. For the salsa to taste best, ensure that you select just-ripe fruits which are sweet and tangy. You can make the salsa in advance too and store in the refrigerator.

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Preparation Time: 20 mins
Cooking Time: 10 mins
Baking Time: 25 minutes
Baking Temperature: 190°C (380°F)
Makes 6 servings

Ingredients

For The Citrus Salsa (makes Approx.1 Cup.)
1/2 cup finely chopped orange
1/2 cup finely chopped sweet lime (mosambi)
1/4 cup finely chopped tomatoes
1/4 cup finely chopped coriander (dhania)
1 tsp roasted cumin seeds (jeera) powder
1/2 tsp chilli powder
salt to taste

For The Baked Tortilla Chips
(makes approx. 36 pieces)
1 cup maize flour (makai ka atta)
1/2 cup whole wheat flour (gehun ka atta)
1/4 tsp chilli powder
1/4 tsp carom seeds (ajwain)
1 tsp oil
salt to taste
whole wheat flour (gehun ka atta) for dusting

Method
For the citrus salsa

Combine all the ingredients together in a bowl and mash lightly with the back of a spoon. Refrigerate till ready to use.

For the baked tortilla chips

Combine all the ingredients in a bowl and knead into a soft dough using hot water.
Divide the dough into 6 equal portions.
Roll out each portion between two sheets of plastic into a thin circle of 175 mm. (7") diameter. Dust the tortillas generously with flour to make the rolling easier.
Lightly cook the tortillas on a non-stick pan.
Cut each tortilla into 6 triangular pieces.
Place the tortilla pieces in a single layer on a baking tray.
Bake at 190°c (380°f) for 7 to 8 minutes or until the tortilla chips are crisp and lightly browned.

How to serve