Baked Missi Roti Nachos kuchumbar salsa kehri ki chutney

Name: Baked Missi Roti Nachos kuchumbar salsa kehri ki chutney
Total time: 1200 s
Yield: makes 25-30 nac
Cuisine: Indian
Ingredients: 1/2 cup besan/gram flour; 1/2 cup atta/whole wheat flour; 1-2 tbsp ghee; 1/2 tbsp dry fenugreek leaves/ kasoori methi; 1/4 tsp salt; 1/4 tsp red chilli powder; 1 pinch turmeric powder/ haldi; 1 pinch asafoetida/hing; 1/2 tsp jeera/ cumin seeds; 1/2 tsp sabot dhaniya/coriander seeds; 1 small kehri/raw mango; 1 cup hara dhaniya/green coriander; 1/4 cup poodina/mint leaves; 2-3 hari mirchi/green chilies; 4-5 lehsun/garlic cloves peeled; 1 small onion peeled and roughly chopped; 1/2 tsp salt; 1 onion finely chopped; 1 firm tomato deseeded and finely chopped; 1/4 cup chopped green coriander; 1/2 tsp salt; 2-3 tbsp lemon juice; 1 chopped green chilli (optional); 1 cup curd; 2 tbsp masala of mango pickle (aam ke achaar ka masala); 1/4 tsp salt

Swati @swati_17

Chandigarh/ Gurgaon, India

#week3of5
Who doesn’t love Nachos, crispy chips with a tangy salsa, smooth guacamole and creamy sour cream. It originated in Mexico and slowly gained the number one spot in the list of the most loved snacks around the world. What I have done here is an Indian take on this world champion. I have made baked Missi roti nachos, yes they are baked and not fried. And the toppings include a tangy kachumbar salad made with fresh tomatoes, onions and cucumber. A kehri (raw mango) chutney and an Aachari yoghurt dip (yoghurt flavored with pickle spices). And believe me when I say I have never tasted anything so tasty yet so healthy. Just one bite of it is like an explosion of flavors and textures in your mouth. You can even store these baked nacho chips and eat them as it is later on, great for munching.

Swati @swati_17

Chandigarh/ Gurgaon, India

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Ingredients

Prep 20 mins, c

makes 25-30 nac

For the missi Roti Nachos
Makes around 20-25 chips
1/2 cupbesan/gram flour
1/2 cupatta/whole wheat flour
1-2 tbspghee
1/2 tbspdry fenugreek leaves/ kasoori methi
1/4 tspsalt
1/4 tspred chilli powder
1 pinchturmeric powder/ haldi
1 pinchasafoetida/hing
1/2 tspjeera/ cumin seeds
1/2 tspsabot dhaniya/coriander seeds
For kehri (raw mango) ki chutney
1small kehri/raw mango
1 cuphara dhaniya/green coriander
1/4 cuppoodina/mint leaves
2-3hari mirchi/green chilies
4-5lehsun/garlic cloves peeled
1small onion peeled and roughly chopped
1/2 tspsalt
For the Kuchumbar salsa
1onion finely chopped
1firm tomato deseeded and finely chopped
1/4 cupchopped green coriander
1/2 tspsalt
2-3 tbsplemon juice
1chopped green chilli (optional)
For the Achari yoghurt dip
1 cupcurd
2 tbspmasala of mango pickle (aam ke achaar ka masala)
1/4 tspsalt

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Steps

Prep 20 mins, c

1

For the missi roti nachos
Dry roast the jeera and sabot dhaniya in a pan for about a minute on medium flame.crush roughly.Mix all the ingredients in a big bowl. Add enough water to make a firm dough of rolling consistency. Cover and keep aside for 20-30 minutes.
Preheat the oven to 120 degree Celsius.
2

Pinch out small portions of the dough and roll out into a thin round. Though it should not stick much, but if it does use a little dry flour for rolling.
3

Prick the roti/chapatti all over using a fork. Now cut it into triangles.
4

Arrange the triangles on a baking tray, bake in the oven for about 8-10 minutes. Keep a check on them. In some ovens they bake too quickly some take longer. Mines took around 10 minutes.
Once the edges are slightly golden brown take them out and cool on a wire rack.
Initially they are soft but firm up on keeping. At this stage you can store them in an airtight container for up-to a week.
5

For kehri ki chutney
Combine all the ingredients in a grinder and grind to a smooth paste. You can use 3-4 tbsp of water if needed.
Store the chutney in the fridge till the time of using.
6

For the Kuchumbar salsa
Combine the onion, kheera, tomato, green coriander and green chilies in a big bowl. Add the salt and lemon juice. Mix well.
7

For the Achari yoghurt dip
In a big bowl whisk the curd till smooth, try to take a little thick curd and so not add any water.
Add the achar ka masala and salt mix well.
8

For serving
Arrange the nachos on a dish and serve along with Kuchumbar salsa, kehri ki chutney and achari yoghurt dip.
If you plan to make loaded nachos make it in small batches and make sure to serve it immediately; the chips get soggy easily as they are baked and not fried.

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Swati @swati_17

on June 04, 2020 05:51

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati