You are here: Home> Equipment > Oven > Spicy Tortilla Chips with Red Pepper and Tomato Salsa
Spicy Tortilla Chips with Red Pepper and Tomato Salsa
Tarla Dalal
02 January, 2015
Table of Content
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
2 Mins
Baking Time
21 Mins
Baking Temperature
200°C (400°F)
Sprouting Time
0
Total Time
12 Mins
Makes
4 servings
Ingredients
For The Spicy Tortilla Chips (makes 32 Chips)
1/2 cup maize flour (makai ka atta)
1/4 cup whole wheat flour (gehun ka atta)
1 tsp oil
1 1/2 tsp dry red chilli flakes (paprika)
salt to taste
whole wheat flour (gehun ka atta) for rolling
For The Red Pepper and Tomato Salsa (makes Approx. 1 Cup)
1 large red capsicum
1 cup roughly chopped tomato
1/2 tsp oil for brushing
1 tsp roughly chopped garlic (lehsun)
3/4 tsp chilli powder
2 tsp vinegar
1/2 tsp dried mixed herbs
salt to taste
2 tbsp finely chopped spring onion greens
Method
- Pierce a fork through the red capsicum, brush the oil evenly over it and roast it on a slow flame till it turns black in colour from all the sides.
- Immerse the capsicum in cold water, remove the skin, stem and seeds and roughly chop them.
- Combine the red capsicum and all the remaining ingredients, except the spring onion greens, in a mixer and blend into a smooth mixture.
- Transfer the mixture into a bowl, add the spring onion greens and mix well. Keep aside.
- Combine all the ingredients in a deep bowl and knead it into a soft dough using enough water.
- Divide the dough into 8 equal portions.
- Roll out a portion into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
- Prick it at equal distance using a fork and cut it into 4 equal triangular pieces.
- Repeat steps 3 and 4 to make 28 more tortilla pieces using the remaining 7 more portions of the dough.
- Place half the tortilla pieces on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 8 minutes, while turning over once after 4 minutes.
- Repeat step 6 to bake the remaining tortillas in one more batch. Keep aside to cool slightly.
- Serve the spicy tortilla chips with red pepper and tomato salsa.
Spicy Tortilla Chips with Red Pepper and Tomato Salsa recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 103 cal |
| Protein | 2.6 g |
| Carbohydrates | 18 g |
| Fiber | 3.3 g |
| Fat | 2.6 g |
| Cholesterol | 0 mg |
| Sodium | 8.4 mg |
Click here to view Calories for Spicy Tortilla Chips with Red Pepper and Tomato Salsa
The Nutrient info is complete
n_katira
July 28, 2020, 9:19 a.m.
Oh wow!! Baked chips with red capsicum salsa....I just loved it and so did my friends. Thanks for this healthy snack option.
Jiten shah
Oct. 12, 2012, 9:30 a.m.
Acchi combination for chips ke liyee.
