Corn Chips with Salsa
by Tarla Dalal
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Added to 615 cookbooks
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An ever popular Mexican starter.
- 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.
- Mix all the ingredients together and make a dough by adding warm water. Knead very well.
- 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).
- Repeat with the rest of the dough.
- Cut into small squares and deep fry in oil until crisp.
- Drain thoruoghly on absorbment paper. Store in an airtight tin.
- Serve with salsa.
Nutrient values per
|Vitamin A||121.5 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||0 mg|
|Folic Acid||5.9 mcg|
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