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
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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