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.
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.