Nachos is the new “popcorn” in movie theaters, house parties and even small gatherings. I love the part about Nachos but what I don’t like is the cheese dip accompaniment or the sweet, full of preservatives, salsa-like (can’t call that Salsa, won’t call that Salsa) sauce.
I love nachos only because it is the best spoon for eating fresh, herby, earthy salsa. Yeah yeah I know, the post is about Nachos and not Salsa, so here on I will only talk about Salsa (don’t you just love that term) er Nachos!
I have tried my hands at a lot of Nachos recipe at home. The best so far are the simple fried version and the spiced baked version. I will share the baked version in a separate post soon, here is a very simple fried version of nachos which is ready under 10 minutes if you have wheat tortillas or left over rotis.
Prep time: 0 mins
Cook time: 10 mins
Total time: 10 mins
Homemade Nachos: Crisp nachos made with whole wheat tortillas
Recipe type: Snack
Cuisine: Tex-Mex, Indian
Serving Size: 2
- Whole wheat tortillas (store bought or home made*) – 8
- Oil for frying
- Heat oil in a deep frying pan.
- In the meanwhile, poke small (inches apart) holes in the tortillas with a fork.
- Stack all the tortillas together and cut them into half (all at once) with the help of a sharp knife. Then make two cross cuts so that we get 6 equal sized tortilla triangle stack.
- Once the oil is hot enough, fry the tortillas in small batches until crisp and golden brown. They can get burnt pretty soon so keep an eye on them while frying.
- Rest the crisp nachos on blotting paper and serve with Chilled Salsa and/or Sour Cream.
Home made tortilla – I use 2 tbsp all purpose flour for every 1 cup of whole wheat flour, salt and 1 tbs oil for kneading the dough. Make thin flat chapati (flat bread) and cook them on medium high heat for only a few seconds both sides. Wrap these chapatis in a muslin/cotton cloth so that they remain soft and fresh.