Nachos with Mango Salsa

Nachos with Mango Salsa

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Crisp nachos are made out of maize flour flavored with carom, cumin seeds and salt. Ripe mangoes, chopped tomatoes, spring onion whites and greens, chilli and coriander are chopped fine and served with the nachos. The perfect appetizer for a Mexican meal! 

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Nachos with Mango Salsa recipe - How to make Nachos with Mango Salsa

Prepartion Time:    Cooking Time:    Total Time:     Serves 4. (4 serving )
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1 cup finely ground maize flour (makai ka atta)
3/4 cup plain flour (maida)
1 1/2 tsp carom seeds (ajwain), optional
1/2 tsp cumin seeds (jeera)
1 tbsp oil
salt to taste

Other ingredients
oil for deep-frying

To be mixed together into a mango salsa (for serving)
1/2 cup chopped ripe mango
1/2 cup chopped tomatoes
1 tbsp chopped spring onions
1 tbsp chopped spring onion greens
1/2 tsp chopped green chillies
1 tbsp chopped corriander (dhania)
a pinch of sugar
salt to taste
  1. Roast the cumin seeds on a tava (griddle) for a few seconds.
  2. Add the carom seeds and roast again for a few seconds. Pound them coarsely.
  3. Mix all the ingredients together and make a dough by adding warm water. Knead very well.
  4. Divide the dough into small portions.
  5. Roll out each portion into thin rotis with the help of a little flour, prick all over with a fork. Cook lightly on a tava (griddle).
  6. Cut each roti into 25 mm x 25 mm. (1" x 1") squares and deep-fry in hot oil until crisp.
  7. Drain thoroughly on absorbent paper. Store in an air-tight tin.
  8. Serve with the mango salsa.

Citrus Salsa 
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Nutrient values per serving
Energy415 cal
Protein3.9 g
Carbohydrates33.2 g
Fiber1.8 g
Fat29.9 g
Cholesterol0 mg
Vitamin A279 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.9 mg
Vitamin C0 mg
Folic Acid5.9 mcg
Calcium6.4 mg
Iron1.1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium3.1 mg
Potassium100.7 mg
Zinc0.5 mg

RECIPE SOURCE : 7 Dinner MenusBuy this cookbook

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