Ingredients:
1/2 cup corn flour,
2 tbsp maida (refined wheat flour),
1 tsp jeera (cumin seeds),
1/2 tsp ajwain (carrom seeds),
Salt to taste,
Water,
Oil for frying.
Method:
Knead a soft dough by mixing all the ingredients except oil. Make small balls and roll small round shapes of around 3″ diameter. Using a sharp knife cut this round into 4 or eight equal parts as per your choice. Then using the pointed edge of the knife make small marks on these chips.
Heat a tava / griddle on one stove and heat oil* for frying in another pan. Roast these chips on the griddle on both sides for 2 minutes and then drop them into the hot oil for frying. Drain and cool. Serve with salsa.
* To check if oil is hot enough, drop a small balls of dough into it. If it sinks, its not hot enough, but if it bubbles and comes to the top the oil is heated at right temperature.
4 Responses to “Corn chips”
Trackbacks/Pingbacks
[...] tagged carromOwn a Wordpress blog? Make monetization easier with the WP Affiliate Pro plugin. Corn chips saved by 5 others GaarasOneLove bookmarked on 03/29/08 | [...]
[...] corn chips with salsa. Learn to prepare corn chips at: http://foodatarian.com/2008/03/28/corn-chips/http://foodatarian.com/2008/03/28/corn-chips/Music Genre: Salsa - Music of Puerto RicoToday, the center of salsa has shifted from New York to [...]
[...] corn chips with salsa. Learn to prepare corn chips at: http://foodatarian.com/2008/03/28/corn-chips/http://foodatarian.com/2008/03/28/corn-chips/The food rules at Las Olas Taqueria - Portsmouth Herald NewsA taco made with a nicely spicy [...]
[...] corn chips with salsa. Learn to prepare corn chips at: http://foodatarian.com/2008/03/28/corn-chips/http://foodatarian.com/2008/03/28/corn-chips/Subject: Comida de M????xico, or Food of Mexico - Penn State AltoonaThe difference is that Mexicans [...]