Super Crispy Perfect Nachos & Salsa

Step 1: Prepare the Nacho Dough

In a large bowl, combine 1.5 cups of maize flour, 2 tablespoons of maida, 1 tablespoon of mixed herb seasoning, 1 teaspoon of red chilli powder, 1/4 teaspoon of turmeric, and salt to taste. Mix the dry ingredients well.

Step 2: Knead the Dough

Gradually add hot water to the dry mixture, mixing with a spoon initially to avoid burning your hands. Once cooled slightly, knead the dough with your hands for about 5 minutes until it forms a semi-soft, pliable dough. Drizzle a little oil on top and make indentations, then cover and let it rest for 10 minutes.

Step 3: Roll and Cut the Nachos

Divide the rested dough into two equal portions. Dust a rolling surface with maida (all-purpose flour) and roll out one portion of the dough very thinly and evenly. Trim the edges to form a neat rectangle or square. Prick the entire surface of the rolled dough with a fork to prevent it from puffing up during frying. Cut the dough into even strips, then cut diagonally to create small triangular shapes.

Step 4: Deep Fry the Nachos

Heat oil in a pan for deep frying. Once the oil is hot, carefully drop the triangular dough pieces into the oil. Fry in batches until they turn crispy and light golden brown. Do not turn them immediately after dropping; wait for about a minute before gently stirring. Remove the fried nachos with a slotted spoon and place them on a tissue paper-lined plate to drain excess oil.

Step 5: Prepare the Roasted Salsa

In a clean pan, place 2 tomato halves (cut side down), 1 sliced onion, 2 green chillies, and 4 garlic cloves. Drizzle a little oil over them. Roast the ingredients over medium heat until they are slightly charred and softened. This process enhances their flavor.

Step 6: Blend the Salsa

Transfer the roasted tomatoes, onions, green chillies, and garlic to a blender jar. Add salt to taste, 1/2 teaspoon of roasted cumin powder, and squeeze 1 tablespoon of lemon juice. Blend the ingredients coarsely; you want a chunky texture, not a smooth paste.

Step 7: Serve Nachos with Salsa

Arrange the crispy homemade nachos on a serving plate. Spoon the freshly prepared roasted salsa into the center of the plate. Optionally, sprinkle a pinch of salt over the salsa for extra seasoning. Serve immediately and enjoy!

• Use hot water for kneading maize flour dough to achieve a semi-soft texture and prevent cracking.

• Prick the rolled-out dough with a fork before frying to prevent the nachos from puffing up.

• Ensure the oil is hot for deep frying to make the nachos crispy and prevent them from absorbing too much oil.

• Do not turn the nachos immediately after dropping them into the hot oil; wait for about a minute.

• Add lemon juice to the salsa at the very end to avoid any bitterness.

• For gluten-free options, use only maize flour and add mashed potato for binding instead of maida.

• Nachos can be baked or air-fried as a healthier alternative to deep frying.

• Serve with melted cheddar cheese sauce (made with milk) for a classic cheesy nacho experience.

• Add fresh coriander leaves to the salsa for an extra burst of flavor.