Easy Way to Make Perfect Baked Missi Roti Nachos kuchumbar salsa kehri ki chutney

Hey everyone, welcome to our recipe page. Today I will show you how to make a special dish, Baked Missi Roti Nachos kuchumbar salsa kehri ki chutney. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Baked Missi Roti Nachos kuchumbar salsa kehri ki chutney Recipe.

You can cook Baked Missi Roti Nachos kuchumbar salsa kehri ki chutney using 31 ingredients and 8 steps. Here is how you cook it.

Ingredients of Baked Missi Roti Nachos kuchumbar salsa kehri ki chutney

1. Prepare of For the missi Roti Nachos.
2. Prepare of Makes around 20-25 chips.
3. Prepare 1/2 cup of besan/gram flour.
4. You need 1/2 cup of atta/whole wheat flour.
5. It’s 1-2 tbsp of ghee.
6. It’s 1/2 tbsp of dry fenugreek leaves/ kasoori methi.
7. Take 1/4 tsp of salt.
8. Make ready 1/4 tsp of red chilli powder.
9. Take 1 pinch of turmeric powder/ haldi.
10. It’s 1 pinch of asafoetida/hing.
11. It’s 1/2 tsp of jeera/ cumin seeds.
12. You need 1/2 tsp of sabot dhaniya/coriander seeds.
13. Make ready of For kehri (raw mango) ki chutney.
14. Prepare 1 of small kehri/raw mango.
15. Take 1 cup of hara dhaniya/green coriander.
16. You need 1/4 cup of poodina/mint leaves.
17. Prepare 2-3 of hari mirchi/green chilies.
18. You need 4-5 of lehsun/garlic cloves peeled.
19. Take 1 of small onion peeled and roughly chopped.
20. Make ready 1/2 tsp of salt.
21. Take of For the Kuchumbar salsa.
22. You need 1 of onion finely chopped.
23. Prepare 1 of firm tomato deseeded and finely chopped.
24. You need 1/4 cup of chopped green coriander.
25. Prepare 1/2 tsp of salt.
26. You need 2-3 tbsp of lemon juice.
27. Take 1 of chopped green chilli (optional).
28. You need of For the Achari yoghurt dip.
29. Take 1 cup of curd.
30. Prepare 2 tbsp of masala of mango pickle (aam ke achaar ka masala).
31. Take 1/4 tsp of salt.

Baked Missi Roti Nachos kuchumbar salsa kehri ki chutney instructions

1. For the missi roti nachos Dry roast the jeera and sabot dhaniya in a pan for about a minute on medium flame.crush roughly.Mix all the ingredients in a big bowl. Add enough water to make a firm dough of rolling consistency. Cover and keep aside for 20-30 minutes. Preheat the oven to 120 degree Celsius..
2. Pinch out small portions of the dough and roll out into a thin round. Though it should not stick much, but if it does use a little dry flour for rolling..
3. Prick the roti/chapatti all over using a fork. Now cut it into triangles..
4. Arrange the triangles on a baking tray, bake in the oven for about 8-10 minutes. Keep a check on them. In some ovens they bake too quickly some take longer. Mines took around 10 minutes. Once the edges are slightly golden brown take them out and cool on a wire rack. Initially they are soft but firm up on keeping. At this stage you can store them in an airtight container for up-to a week..
5. For kehri ki chutney Combine all the ingredients in a grinder and grind to a smooth paste. You can use 3-4 tbsp of water if needed. Store the chutney in the fridge till the time of using..
6. For the Kuchumbar salsa Combine the onion, kheera, tomato, green coriander and green chilies in a big bowl. Add the salt and lemon juice. Mix well..
7. For the Achari yoghurt dip In a big bowl whisk the curd till smooth, try to take a little thick curd and so not add any water. Add the achar ka masala and salt mix well..
8. For serving Arrange the nachos on a dish and serve along with Kuchumbar salsa, kehri ki chutney and achari yoghurt dip. If you plan to make loaded nachos make it in small batches and make sure to serve it immediately; the chips get soggy easily as they are baked and not fried..