18 May, 2015
Spinach Nachos with Tomato Salsa
Ingredients for nachos:
- Makai (corn) flour —– 1/2 cup
- Refine flour (maida) —- 1/2 cup
- Salt to taste
- Oil —- 2 teaspoon
- Oregano — 1/2 teaspoon
- Chili flakes —- 1/4 teaspoon
- Oil for frying
- Water as per requirement
- Spinach puree 2 tablespoon
Ingredients for salsa sauce:
- Red capsicum — 1 small size
- Olive oil —- 2 tablespoon
- Green capsicum — 1 small size
- Chopped garlic —— 2 tablespoon
- Red chili paste — 2 teaspoon
- Chopped onion — 1 medium size
- Chili flakes — 1/2 teaspoon
- Oregano — 2 teaspoon
- Vinegar —— 1 1/2 teaspoon
- Salt to taste
- Garlic paste — 1 teaspoon
- Sugar — 1 teaspoon
- Tomato — 2 medium size
- Tomato ketchup —- 2 tablespoon
- Parsley or coriander leaves —– 1 teaspoon
Serves: 4
Time for nachos: 20 minutes
Time for salsa: 10 minutes
Method:
- Mix both flour, add oil, salt, oregano and chili flakes.
- Slowly add spinach puree and little water and make soft dough (like puri).
- Roll big thin round(chapati) and prick it. Cut triangle chips and fry it on slow flame till crispy.
- Preparation for salsa:
Apply little oil on both capsicums and tomato and roast it on direct flame for 5 min. - Keep all in water and remove burnt skin and chop in small pieces.
- Heat olive oil in pan add chopped garlic and saute till brown.
- Add onion and cook till little golden. Add red chili paste and chopped roasted capsicums and tomato.
- Add 1 teaspoon garlic paste, tomato ketchup, oregano, chili flakes and salt.
- Cook for 2 min and add 1 teaspoon sugar .
- Remove from gas stove add vinegar and parsley.
- Serve with nachos.you can store salsa in refrigerator.
Note:While serving can add boiled corn.
For any questions or help please send us an email at lovefoodrasoi@gmail.com