Corn Chips with Salsa
by Tarla Dalal
5/5 stars 100% LIKED IT
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An ever popular Mexican starter.
Method- 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.
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Nutrient values per
Energy | 257 cal |
Protein | 3.9 g |
Carbohydrates | 33.2 g |
Fiber | 1.8 g |
Fat | 12.4 g |
Cholesterol | 0 mg |
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 |
Calcium | 6.4 mg |
Iron | 1.1 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 3.1 mg |
Potassium | 100.7 mg |
Zinc | 0.5 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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