Homemade Tortilla Chips – Take 2

Here’s another take on homemade tortilla chips. You must’ve figured out by now that I like my nachos. Unfortunately, tortilla chips are pretty hard to come by in stores around here. And when you do find a packet, their either insanely overpriced or terribly salty and full of artificial stuff you don’t want to be putting into your system. So a while ago I’d made some Nachos, from scratch. I was pretty happy with the way it turned out. The only thing that I wasn’t thrilled about is that the tortilla chips were roasted on the griddle and then deep fried, meaning, lengthy process, not to mention I found the chips absorbed more oil than I’d have liked. So when I was browsing through my recipe book collection the other day, I came across another take on tortilla chips by Nita Mehta. So I said why not give it a try. Here you deep fry the dough directly.

I must say, I was really pleased with this take on homemade tortilla chips and I know for a fact that this will be my go to recipe in the future. For starters, the process was considerably shorter that the first version. These chips can be made ahead of time and stored in an airtight container. They don’t absorb much oil and are nice and crunchy. A note of caution, these are so darn good, you won’t be able to stop munching on them just the way they are. We went though half of the quantity without even making a single portion of nachos with them. They make fantastic nibbles.

Tortilla Chips
Recipe from: Soups, Salads & Starters by Nita Mehta

1 1/2 cup corn meal (also called maize flour or makki ka atta)
1 cup all purpose flour
2 tbsp oil
1 tsp salt
1/2 tsp carom seeds (ajwain)

Mix all the ingredients in a large bowl.

Knead into a pliable dough with water.

Make large marble sized portions and roll them out into thin discs.

Prick it all over with a fork.

Cut into wedges.

Heat some oil in  pan and deep fry on a medium flame till they turn golden brown in color.

Drain them off on some absorbent kitchen paper.

When they’ve cooled off completely, store in an air tight container.

Use as needed.

This recipe is linked to –
Savory Sunday
Mangia Mondays
Hearth & Soul
A Little Birdie Told Me
Tuesdays At The Table

15 thoughts on “Homemade Tortilla Chips – Take 2

  1. Your chips look really good.I have never heard of carom seed before – off to research it. 🙂 Thanks for sharing your recipe with The Hearth and Soul Hop.

  2. I'm a HUGE tortilla chip fan and will make these asap!

    Thanks for sharing at the hearth and soul hop last week.

  3. This looks so easy and I bet they're wonderful. I had to chuckle to myself because I consider when I take store bought tortilla wrappers, cut them and fry them up as "home made". Guess I have some rethinking to do!

    Cook Lisa Cook

  4. I love my nachos too! Your chips look incredible! They look like the ones we get from our most favorite Mexican restaurant here in town.

    I'm curious about the carom seeds. What do they taste like (they add something wonderful, I'm sure).


  5. Hi Trisha, I have a gluten issue can I avoid using plain flour and use only makkai ka atta only…. Pl let me know would love to try out this recipe. Trina

    1. Hi Trina, I haven't really tried only using maize flour, so really don't know if the outcome will be the same. So if you do try it, I would suggest making a small batch first to see how it works out. Let me know what happens, I'm eager to know if this can be converted to a gluten free recipe.

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