Chapatti Nachos with Salsa
Top Rated Recipe
Key Details:
prep time: 20 minutes
Cook time: 10 minutes
Difficulty Level: Easy
Course: Starter
Cuisine: Fusion
Key Ingredients:
Leftover chapattis
Red and green capsicums
Onion
Cucumber
Tomatoes
Tomato puree
Jalapeno
Sour cream
About Chapatti Nachos with Salsa
Table of Contents
Chapattis make delicious nachos – serve them salsa and sour cream and watch your loved ones enjoy them
Read More- Leftover chapattis 4 to 5
- Medium red capsicum, chopped ¼
- Medium green capsicum, chopped ¼
- Medium onion, chopped 1
Step 1.Take red capsicum, green capsicum, onion, cucumber, tomatoes, coriander leaves and green chillies in a mixing bowl.
Step 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.
Read MoreIngredients
- 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
- Take red capsicum, green capsicum, onion, cucumber, tomatoes, coriander leaves and green chillies in a mixing bowl.
- 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.
- Cut the chapattis into triangles and prick them with fork.
- Heat sufficient oil in a deep pan, add the chapatti triangles and deep-fry till golden. Drain them on absorbent paper.
- 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
Comments
No feedback Available
Leave a comment
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
Comments
No feedback Available