Corn Chips with Salsa and Avacado Dip

Corn Chips with Salsa and Avacado Dip

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Awaken your senses with this magical combination of crispy corn chips, tangy avocado dip and salsa.

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Corn Chips with Salsa and Avacado Dip recipe - How to make Corn Chips with Salsa and Avacado Dip

Preparation Time:    Cooking Time:    Total Time:     Serves 4.
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For the corn chips
1 cup maize flour (makai ka atta)
1/2 cup plain flour (maida)
1 tsp carom seeds (ajwain)
1 tbsp oil
salt to taste

For the uncooked salsa
1 cup deseeded and finely chopped tomatoes
2 tbsp finely chopped capsicum
1/4 cup finely chopped corriander (dhania)
1/2 tsp finely chopped green chillies
1/2 tsp cumin seeds (jeera) powder
1/4 tsp dried oregano
salt to taste

For the avocado dip
1 ripe avocado
1 tbsp lemon juice
1/2 tbsp chopped tomatoes
1/2 tsp chopped green chillies
salt to taste

Other ingredients
plain flour (maida) for rolling
oil for deep-frying

    For the corn chips

    1. Combine all the ingredients required for the corn chips and knead to a smooth, pliable dough using enough warm water.
    2. Divide the dough into 6 equal portions and roll each portion into thin circles with the help of a little flour.
    3. Prick all over with a fork and cook lightly on a tava (griddle).
    4. Cut into small triangles as shown in the picture and deep-fry them in hot oil until crisp.
    5. Drain on absorbent paper and when cool store in an air-tight tin to be used whenever required.

    For the uncooked salsa

    1. Combine all the ingredients together and refrigerate for at least 3 to 4 hours.
    2. Mash the salsa slightly and keep refrigerated.

    For the avocado dip

    1. Peel the avocado and mash it.
    2. Add all the other ingredients and mix well. Cover with a cling film to avoid discolouration and keep aside.

    How to serve

    1. Serve the corn chips with uncooked salsa and prepared avocado dip.

    Nutrient values per serving
    Energy329 cal
    Protein4.5 g
    Carbohydrates31.3 g
    Fiber2.8 g
    Fat20.9 g
    Cholesterol0 mg
    Vitamin A392.9 mcg
    Vitamin B10.2 mg
    Vitamin B20.1 mg
    Vitamin B31.7 mg
    Vitamin C28.2 mg
    Folic Acid18 mcg
    Calcium37.4 mg
    Iron1.6 mg
    Magnesium0 mg
    Phosphorus0 mg
    Sodium8.6 mg
    Potassium175.1 mg
    Zinc0.5 mg

    RECIPE SOURCE : Jain InternationalBuy this cookbook

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