Spicy Tortilla Chips with Red Pepper and Tomato Salsa
by Tarla Dalal
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Added to 7 cookbooks
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A chat with friends over chips and dips is perhaps one of the most interesting ways to spend an hour! Now, if you can give this a healthy twist by making tasty, crunchy chips and delightful dips full of nutrition? Here, the Spicy Tortilla Chips are made with a fibre-rich combination of maize and wheat flour flavoured with chilli flakes, while the Red Pepper and Tomato Salsa is made more nutritious by adding red capsicum, rich in vitamin A and antioxidants. You can make the chips in advance and store them in an airtight container, but the salsa must be made just before serving.
- Combine all the ingredients in a deep bowl and knead it into a soft dough using enough water.
- Divide the dough into 8 equal portions.
- Roll out a portion into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
- Prick it at equal distance using a fork and cut it into 4 equal triangular pieces.
- Repeat steps 3 and 4 to make 28 more tortilla pieces using the remaining 7 more portions of the dough.
- Place half the tortilla pieces on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 8 minutes, while turning over once after 4 minutes.
- Repeat step 6 to bake the remaining tortillas in one more batch. Keep aside to cool slightly.
- Pierce a fork through the red capsicum, brush the oil evenly over it and roast it on a slow flame till it turns black in colour from all the sides.
- Immerse the capsicum in cold water, remove the skin, stem and seeds and roughly chop them.
- Combine the red capsicum and all the remaining ingredients, except the spring onion greens, in a mixer and blend into a smooth mixture.
- Transfer the mixture into a bowl, add the spring onion greens and mix well. Keep aside.
- Serve the spicy tortilla chips with red pepper and tomato salsa.
Nutrient values (Abbrv) per serving
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