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Nacho Chips with Cheesy Carrot Dip

  • 4servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12
MineralsSelenium, Natrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. For the nacho chips

  2. 1/2 cup maize flour (makai ka atta)

  3. 1/2 cup ragi (nachni / red millet) flour

  4. 1/4 cup whole wheat flour (gehun ka atta)

  5. 1 tsp carom seeds (ajwain)

  6. 1 tsp cumin seeds (jeera)

  7. 1/4 tsp chilli powder

  8. 2 tsp oil

  9. For the carrot and cheese dip

  10. 1/4 cup grated carrot

  11. 2 tbsp grated processed cheese

  12. 1/2 cup hung curds (chakka dahi)

  13. 2 tbsp fresh cream

  14. 1 tbsp finely chopped capsicum

  15. 1/4 tsp chopped green chillies

  16. 1 tbsp chopped coriander (dhania)

  17. salt to taste

Instructions Jump to Ingredients ↑

  1. Mix all the ingredients in a bowl and knead into soft dough using a little water.

  2. Divide the dough into 5 equal portions and roll out each portion into thin chapattis using a little flour. Lightly prick each chapati with a fork.

  3. Cut into nacho shapes with the help of a sharp knife.

  4. Bake in a pre-heated oven at 200°C (400°F) for 10 minutes or till crisp. Keep aside.

  5. Whisk together the curds and cream in a bowl.

  6. Add all the other ingredients and mix well.

  7. Pour into a serving bowl and refrigerate. Serve chilled with the nachos.

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