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Nacho Chips with Cheesy Carrot Dip

Nacho Chips with Cheesy Carrot Dip
Recipe type: kids
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Baked nachos served with a tangy vegetable dip will keep kids happily occupied.
  • For the nacho chips
  • ½ cup maize flour (makai ka atta)
  • ½ cup ragi (nachni / red millet) flour
  • ¼ cup whole wheat flour (gehun ka atta)
  • 1 tsp carom seeds (ajwain)
  • 1 tsp cumin seeds (jeera)
  • ¼ tsp chilli powder
  • 2 tsp oil
  • For the carrot and cheese dip
  • ¼ cup grated carrot
  • 2 tbsp grated processed cheese
  • ½ cup hung curds (chakka dahi)
  • 2 tbsp fresh cream
  • 1 tbsp finely chopped capsicum
  • ¼ tsp chopped green chillies
  • 1 tbsp chopped coriander (dhania)
  • salt to taste
  1. For the nacho chips
  2. Mix all the ingredients in a bowl and knead into soft dough using a little water.
  3. Divide the dough into 5 equal portions and roll out each portion into thin chapattis using a little flour. Lightly prick each chapati with a fork.
  4. Cut into nacho shapes with the help of a sharp knife.
  5. Bake in a pre-heated oven at 200°C (400°F) for 10 minutes or till crisp. Keep aside.
  6. For the carrot and cheese dip
  7. Whisk together the curds and cream in a bowl.
  8. Add all the other ingredients and mix well.
  9. Pour into a serving bowl and refrigerate. Serve chilled with the nachos.
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