Dual Flavour Nachos with Cheese Dip By Super Chef Swati Joshi
- For nachos :
- 2 cupsMaize flour (Makki ka aata)
- 2 cupsAll purpose flour (maida)
- 2 tbspPizza seasoning
- 2 tbspRed chili flakes
- 1 tbspFresh garlic finely chopped
- 1⁄2 cupBeetroot puree (boiled and churned to paste)
- 3 tbspTomato ketchup/hot and sweet sauce (of your choice)
- 2 tbspOil ( for dough)
- As per tasteSalt
- For fryingOil
- For cheese dip :
- 2 tbspButter
- 2 tbspOil
- 2 tbspAll purpose flour
- 1 cupD’lecta milk (Room temperature)
- 50 gmD'lecta Cheddar cheese
- As per tasteSalt
- As per tastePizza seasoning, chili flakes (optional)
For nachos: Sieve both the flour and add salt, pizza seasoning, chili flakes, garlic, tomato ketchup and oil.
Mix well and divide this mixture into two equal parts..
Use enough water to make little stiff dough in one part. Cover and keep rest of the dough for 10 minutes.
Add beetroot puree in other half mixture and knead little stiff dough. If the dough is not coming together then add little water for kneading (be careful to not make very soft dough).
Cover and rest the dough for ten minutes.
Heat oil (preferably in a shallow pan).
Divide the 1st dough into 6 equal balls.Roll each ball into thin rotis. Give fork mark on it and cut in wedges like pizza
Fry it on medium flame till they are nice golden in colour.Repeat the process for beetroot dough also.
For cheese dip: add butter and oil in a pan. Once it’s heated up add flour and saute till it is little golden brown in colour.
Add milk and mix well so that there are no lumps.Once it is smooth add cheddar cheese and mix well
If you want to season this cheese dip you can add pizza seasoning and/or chili flakes.Cook till it is little thick. Don’t over cook as it will thicken up on cooling.
Remove from the flame and add salt as per taste. Do not add salt while it is cooking as there are chances of milk to split.