TORTILLA CHIPS WITH SALSA

                                               TORTILLA CHIPS
 
INREDIENTS: Maida - 1/2cup
                         Maize flour(makai ka atta) - 1cup
                         Salt - 1/2tsp
                         Ajwani (vamu) - 1/4tsp


METHOD: 1. Sift both the flours together.
2. Add ajwani and mix well.
3. Boil 1/2 cup water make it just little warm.
4. Knead to a stiff dough (like chapati dough).

5. Keep aside for atleast 1/2 an hour.
6. Make a small marble sized ball roll out into thin chappati.
7. Prick the chappati with the fork all over.

8. Cut the chappati to long strips and cut each strip like a small triangle pieces.

9. Deep fry 10 pieces on medium flame till they turn golden brown  in colour.
10. Fry all the chips

11. Dont make them dark.

NOTE: THEY CAN BE STORED IN AIRTIGHT CONTAINER FOR A WEEK.

11.Serve with salsa.