Mexican Nachos

For Salsa: Heat oil and add onion, garlic paste, green chilies and capsicum, cook for 2 minutes.

Now add in blended tomatoes with salt, crushed red pepper, sugar, vinegar and chopped tomatoes.

Cook till salsa thickens.

For Nachos: Sift both flour together with salt, oil and carom seeds, mix well.

Knead to a soft dough with lukewarm water till smooth.

Cover and keep for 30 minutes.

Make small marble size balls, roll out into thin tortilla. (as thin as you can on a floured board)

Prick the tortilla with a fork.

Cut into 4 pieces to get 4 triangles then cut each triangle further into 2 pieces to get 8 triangular pieces.

Deep fry on medium flame till it turn golden brown in color, serve with salsa.