Here is how you can easily make Nachos at home. Nachos is originated from Mexico, but thanks to globalization, (and Internet) you can have this anywhere in the world. All you need is this recipe (which we are providing below) and some basic know-how in the kitchen department.
We certainly don’t expect you to be a chef, but since you are visiting Foodtippr, we are assuming you are interested in learning how to make Nachos at home.
So, if you are looking for something to have while watching your favorite TV Show, or just want something to munch on, check out the recipe below to make Crunchy Nachos.
I am sure you are going to love it.
Delicious Nachos
Ingredients
- 1 cup Maize flour (Makai ka atta)
- 1/2 cup All purpose flour (maida)
- 1/2 tsp Oregano herbs
- 1/2 tsp All purpose seasoning
- to taste Salt
- 1/4 tsp Carom seed
- 1 tbsp Vegetable oil
- Water to knead the dough
Instructions
- Keep all the ingredients ready for nachos. In a mixing bowl, add maize flour, all-purpose flour, oregano herbs, all-purpose seasoning, salt, carom seeds, and vegetable oil.
- Mix it well, add water and knead the flour well to make a stiff dough.
- Cover and keep it aside for 15 minutes.
- Divide the dough into 7-8 equal portions. Take one portion of the dough and roll it using the rolling pin into a circle shape.
- Cut the corners from all the sides and make it into a square shape.
- Prick each nachos with a fork to avoid puffing while deep frying.
- Heat the wok/kadai with vegetable oil, and deep fry 10-12 nachos at a time on a medium to low flame.
- Take out the fried nachos on a tissue paper to get rid of the extra oil. Store it in an airtight container for fresh and crisp. Serve with your favorite dip.
 Nutritional information
200
Calories
3g
Fat
45g
Carbs
Steps with pictures
Keep all the ingredients ready for nachos. In a mixing bowl, add maize flour, all-purpose flour, oregano herbs, all purpose seasoning, salt, carom seeds and vegetable oil.
Mix it well, add water and knead the flour well to make stiff dough.
Cover and keep it aside for 15 minutes.
Divide the dough into 7-8 equal portions. Take one portion of the dough and roll it using the rolling pin into a circle shape.
Cut the corners from all the sides and make it into a square shape.
Prick each nachos with a fork to avoid puffing while deep frying.
Heat the wok/kadai with vegetable oil, and deep fry 10-12 nachos at a time on a medium to low flame.
Take out the fried nachos on a tissue paper to get rid of the extra oil. Store it in an airtight container for fresh and crisp. Serve with your favorite dip.
