Nacho Chips with Cheese Dip ( Tiffin Treats)

Nacho Chips with Cheese Dip ( Tiffin Treats)

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The all-time favourite combo of Nacho Chips with Cheese Dip is not only energizing but also delightful to kids because they love the ‘chip-n-dip’ concept. It will be so much fun to find such an exciting option in the tiffin box that they would love to share it with their friends, so make sure you pack a little extra. You can use readymade nacho chips to save time. When making the dip, make sure you cook it for exactly the mentioned time although it might be a little thin then. We are removing it in a semi-done consistency because it is going to be packed in a box and eaten after a few hours, at which time it will be perfect! This flavourful cheese dip stays fresh in the dabba for 4 to 5 hours. Also pack some Healthy No Bake Cookies in another tiffin for a perfect short break combo.

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Nacho Chips with Cheese Dip ( Tiffin Treats) recipe - How to make Nacho Chips with Cheese Dip ( Tiffin Treats)

Preparation Time:    Cooking Time:    Total Time:     2Makes 2 servings (2 serving )
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For The Nacho Chips
5 tbsp maize flour (makai ka atta)
2 1/2 tbsp plain flour (maida)
1 tsp oil
1/4 tsp carom seeds (ajwain)
1/4 tsp dried oregano
salt to taste
plain flour (maida) for rolling
oil for deep-frying

For The Cheese Dip
4 cheese slices , torn into pieces
1/2 cup milk
1/4 tsp dried mixed herbs
1/4 tsp dry red chilli flakes (paprika)

For the nacho chips

    For the nacho chips
  1. Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water.
  2. Divide the dough into 2 equal portions.
  3. Roll a portion into a 200 mm. (8”) diameter circle using a little plain flour for rolling and prick it evenly with a fork.
  4. Cut into 16 equal triangles and keep aside.
  5. Heat the oil in a deep non-stick kadhai and deep-fry, a few chips at a time, on a medium flame till they turn crisp and golden brown in colour from both the sides. Drain on an absorbent paper.
  6. Cool and store in an air-tight container.

For the cheese dip

    For the cheese dip
  1. Combine the cheese slices, milk, mixed herbs and chilli flakes in a broad non-stick pan, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  2. Allow the cheese dip to cool completely.

How to pack

    How to pack
  1. Pack the nacho chips in an air-tight tiffin box, with the cheese dip in a separate air-tight box.

Nutrient values per serving
Energy409 cal
Protein13.6 g
Carbohydrates17.1 g
Fiber0.4 g
Fat30.9 g
Cholesterol0 mg
Vitamin A352.3 mcg
Vitamin B10 mg
Vitamin B20.1 mg
Vitamin B30.3 mg
Vitamin C1 mg
Folic Acid6.7 mcg
Calcium424 mg
Iron1.3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium11.5 mg
Potassium86.1 mg
Zinc0.1 mg

RECIPE SOURCE : Tiffin Treats for KidsBuy this cookbook

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