Corn Chips with Salsa



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An ever popular Mexican starter.

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Preparation Time: 
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Serves 4.
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For the dough
1 cup finely ground maize flour (makai ka atta)
3/4 cup plain flour (maida)
4 tsp oil
1 1/2 tsp carom seeds (ajwain) (optional)
1/2 tsp cumin seeds (jeera)
salt to taste

Other ingredients
oil for deep-frying

For serving

  1. Roast the cumin seeds on a tava (griddle) for a few seconds. Add the ajwain and roast both again for a few seconds. Pound them coarsely.
  2. Mix all the ingredients together and make a dough by adding warm water. Knead very well.
  3. Divide the dough into small portions. Roll out each portion thinly with the help of a little flour and prick all over with a fork. Cook lightly on a tava (griddle).
  4. Repeat with the rest of the dough.
  5. Cut into small squares and deep fry in oil until crisp.
  6. Drain thoruoghly on absorbment paper. Store in an airtight tin.
  7. Serve with salsa.
RECIPE SOURCE : Mexican CookingBuy this cookbook
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 Reviewed By
Ilovefood99December 13, 2012

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Reviewed December 13, 2012by Ilovefood99


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