Step-by-Step Instructions

1. 1.Prepare the Dough

   In a mixing bowl, combine 1 cup (150 gms) cornmeal and 1/2 cup (75 gms) wheat flour. Add 1/2 tsp salt, 1/4 tsp turmeric powder, and 1/4 tsp carom seeds (crush them slightly between your palms before adding). Pour in 2 tbsp oil and mix all ingredients thoroughly until well combined.

2. 2.Knead the Dough

   Gradually add lukewarm water (less than 3/4 cup) and knead a slightly stiff dough. The dough should not be too stiff or too soft. Once kneaded, cover the dough and let it rest for 10-15 minutes to set.

3. 3.Prepare Dough Balls

   After 15 minutes, the dough will be set. Grease your hands with a little oil and knead the dough again for a minute. Divide the dough into small, equal-sized lumps, rolling each into a smooth ball and then flattening it slightly into a peda shape.

4. 4.Roll out the Sheets

   Grease your rolling board and rolling pin with a little oil. Take one dough ball and roll it out very thinly, like a chapati. If the dough sticks to the board, rotate the board while rolling to prevent sticking.

5. 5.Prick and Cut the Chips

   Once the sheet is rolled thin, prick it all over with a fork at regular intervals. This prevents the chips from puffing up during frying. Use a pizza cutter or knife to first cut the round sheet in half, then cut each half in half again, and finally cut each quarter into two or three triangles, creating the classic nacho chip shape.

6. 6.Heat Oil for Frying

   Heat oil in a wok or deep pan. To check if the oil is ready, bring your hand over the wok; you should feel a slight warmth. The oil should be slightly warm, not too hot, and the flame should be set to medium.

7. 7.Fry the Nacho Chips

   Carefully separate the cut nacho chips and gently drop them into the warm oil. Fry the chips from all sides, turning occasionally, until they turn golden brown and crispy. Each batch will take approximately 5 minutes to fry. While one batch is frying, you can continue preparing the next batch of chips.

8. 8.Drain and Season

   Once the nacho chips are golden brown, remove them from the oil using a slotted spoon and place them on a plate lined with absorbent paper to drain excess oil. Repeat the frying process for all remaining chips. Once all chips are fried, turn off the flame.

9. 9.Prepare Optional Spice Mix

   For extra flavor, you can prepare a spice mix. In a small bowl, combine 1/2 tsp salt, 1/2 tsp red chili powder, 1/2 tsp dry mango powder, and 1/4 tsp black pepper powder. Mix these spices well.

10. 10.Season and Serve

    Sprinkle the prepared spice mix (or chaat masala, if preferred) evenly over the fried nacho chips. Toss gently to ensure all chips are coated. Serve the crispy and crunchy nacho chips with salsa, mayonnaise, cheese dip, or any dip of your choice.