Homemade Nachos with Tomato Salsa

Ingredients: (1 Serving)

For Nachos:

• 2 tbsp Wheat Flour
• 1 tbsp Gram Flour (Besan)
• 1 tsp Flax Seeds Powder
• 1/2 tsp Black Sesame Seeds
• 1/4 tsp Red Chilli Powder
• 1/4 tsp Coriander Powder
• Pinch of Turmeric
• Pinch of Salt
• 1 tsp Oil

For Tomato Salsa:

• 1 Tomato, finely chopped
• 1/4 Onion, finely chopped
• 1/4 Green Bell Pepper (Capsicum), finely chopped
• 1/4 tsp Red Chilli Powder
• 1/4 tsp Cumin Powder
• Salt, to taste
• 1/2 tsp Lemon Juice
• Fresh Coriander Leaves, for garnishing (optional)

Nutritional Information (Approximate):

For Nachos:

• Calories: 180-200 kcal
• Protein: 6-7g
• Carbohydrates: 20-22g
• Fiber: 4-5g
• Fat: 8-10g

For Tomato Salsa:

• Calories: 15-20 kcal
• Protein: 0.5-1g
• Carbohydrates: 3-4g
• Fiber: 1-2g
• Fat: 0.5-1g

Method:

For Nachos:

1. In a bowl, add wheat flour, besan flour, flax seeds powder, black sesame seeds, red chilli powder, turmeric powder, coriander powder, salt, and water as required.

2. Knead the mixture well and add 1/2 tsp of oil to form a soft dough. Allow it to rest for 30 minutes.

3. Take a plastic sheet, cut it into 2 square sizes, and apply oil on one sheet. Place the dough between the sheets.

4. Roll the dough into a thin roti using a rolling pin. Remove the plastic sheet and cut the roti into triangular nacho shapes.

5. Preheat the oven for 10 minutes at 150 degrees Celsius.

6. Place the triangular nacho pieces on a baking tray.

7. Bake for 5-6 minutes at 150 degrees Celsius until they turn crisp.

For Tomato Salsa:

1. In a separate bowl, combine the finely chopped tomato, onion, green bell pepper, red chilli powder, cumin powder, salt, and lemon juice.

2. Garnish with fresh coriander leaves if desired.