A favorite snack now simplified. Joel takes you through a step by step video to help you learn how to make nacho chips at home this new year.
2 cups makkai ka aata
1 cup lukewarm water
salt to taste
Sieve the corn flour in a clean dry bowl
Pour in lukewarm water, 1 tbsp at a time until the dough is semi dry and clumps together in the shape of a ball
In a hard bottom deep pan pour in oil and heat over medium low flame
Tear out a cling film about half a meter in length and place on your counter
Divide the dough in 2 or 4 round pieces
Using your palm flatten the dough first and place cling film and cover with the other end of the cling film. Don’t worry if the dough balls start to crumble
Using a rolling pin start rolling the cling film until the dough flattens to 1 cm thick
Once done, gently pull up the cling film and transfer flattened dough to a cutting board
Take a triangle shaped cutter, place it on the dough and cut it out
Do an oil test by taking pieces of the dough and putting it into the hot oil. If the dough drowns, your oil still needs to heat up. Increase flame. If the dough bubbles on the surface your oil is perfect
Immerse the chips in batches and wait until the surface gets golden brown before tipping them on the reverse
Drain the chips once cooked in a paper towel to remove excess oil
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