This post has been in my drafts for over a month now. I could not post then because of the vacation and it got delayed now because I am going around with this nasty cold. I really don't know if it just me or if it is the case of the bad viral flu that is going around the world over.
If you would have mentioned tortillas or salsa to me Six years back, I would have just seen the stars. But then thanks to blogging, I got exposed to a gamut of cuisines. The exposure has been so great that, there are hundreds of recipes that bookmarked and there are at least six recipe books relating to different cuisines.
Now coming back to tortillas, The first time I made these was for Purvi's Christmas Party. The teacher had asked me to send something savoury. "Why don't you send store brought potato wafers?" She had said. I knew that kids would love chips and wafers. But then sending store brought potato wafers would also mean that I would be feeding more than a dozen kids with junk. I couldn't let my kid or any other kid gorge on unhealthy stuff. Could I? That is when the idea of making tortilla chips with this red Salsa suddenly hit me.Yes, I know that tortilla chips are deep fried and it has refine flour in it. But then, Since it has the goodness of cornmeal and it is home made, I believe it is a notch healthier than store brought potato wafers.
Tortilla chips with red salsa recipe:
Preparation time: 40min+standing time of 20min
Cooking time- 20min
Ingredients for the tortilla chips:
Yellow corn meal- 1-1/2 cups
All purpose flour- 1 cup+ 2tbsp to dust
Paprika powder- 1tsp
Dried mixed herbs- 2tsp
Olive oil- 1tbsp
Warm water to knead the dough
Oil to deep fry
Ingredients for the Red Salsa:
Tomatoes- 4 large, chopped into large pieces
Onion-1, chopped into chunks
Garlic- 2 cloves
Paprika powder- 1 tsp
Jalapeno chili- 1, chopped fine
Salt to taste
Chopped coriander leaves- 1tbsp
Lime juice- 1tsp
Olive oil- 1tbsp
For the tortilla chips
- In a large bowl, mix together the corn meal, all purpose flour, salt, paprika powder, dried mixed herbs and olive oil and mix well.
- Add warm water gradually and mix into a soft pliable dough.
- Allow the dough to rest for 15-20min. Divide the dough into six equal portions and roll into balls.
- Dust the balls with flour and roll into a thin tortilla or chapathi of 6-8" in diameter.
- Dry Roast the tortilla lightly on both sides and set aside. Repeat the same procedure with the remaining portions of the dough.
- Stack the tortillas on top of each other and cut them into 8 portions.
- Heat sufficient oil in a wok and deep fry the tortillas till golden brown.
- Drain on an absorbent paper and set aside.
For the Salsa:
- Assemble all the ingredients except the olive oil and coriander leaves in a blender jar and pulse the contents 5-6times. Take care not to blend the contents to a fine puree. The mixture should be chunky.
- Heat the olive oil in a wok and tip the blended salsa into the oil. Fry the mixture for a minute and set aside to cool. Stir in the chopped coriander and serve with tortilla chips.