Chapatti Nachos with Salsa

About Chapatti Nachos with Salsa

Ingredients

• Leftover chapattis 4 to 5
• Medium red capsicum, chopped ¼
• Medium green capsicum, chopped ¼
• Medium onion, chopped 1
• Medium cucumber, chopped ½
• Medium tomatoes, chopped 2
• Fresh coriander leaves, chopped 1 tbsp
• Green chillies, chopped 2 to 3
• Tomato puree 1 cup
• Cayenne pepper ¼ tsp
• Paprika powder ½ tsp
• Spicy chilli sauce ½ tsp
• Jalapeno pepper, chopped 1
• Salt to taste
• Lemon juice 1 tbsp
• Oil to deep fry
• Sour cream to serve

How to Make Chapatti Nachos with Salsa (Stepwise Photos)

Method

1. Take red capsicum, green capsicum, onion, cucumber, tomatoes, coriander leaves and green chillies in a mixing bowl.
2. Take tomato puree, cayenne pepper, paprika powder, chilli sauce, jalapenos, salt and lemon juice in another mixing bowl. Add the vegetable mixture and mix well to make salsa.
3. Cut the chapattis into triangles and prick them with fork.
4. Heat sufficient oil in a deep pan, add the chapatti triangles and deep-fry till golden. Drain them on absorbent paper.
5. Arrange these triangles in a serving platter and serve with bowls of salsa and sour cream

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps