Nacho Chips with Cheesy Carrot Dip

Serves 4

For the nacho chips

• 1/2 cup maize flour (makai ka atta)
• 1/2 cup ragi (nachni / red millet) flour
• 1/4 cup whole wheat flour (gehun ka atta)
• 1 tsp carom seeds (ajwain)
• 1 tsp cumin seeds (jeera)
• 1/4 tsp chilli powder
• 2 tsp oil

For the carrot and cheese dip

• 1/4 cup grated carrot
• 2 tbsp grated processed cheese
• 1/2 cup hung curds (chakka dahi)
• 2 tbsp fresh cream
• 1 tbsp finely chopped capsicum
• 1/4 tsp chopped green chillies
• 1 tbsp chopped coriander (dhania)
• salt to taste

For the nacho chips

1. Mix all the ingredients in a bowl and knead into soft dough using a little water.
2. 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.
3. Cut into nacho shapes with the help of a sharp knife.
4. Bake in a pre-heated oven at 200°C (400°F) for 10 minutes or till crisp. Keep aside.

For the carrot and cheese dip

1. Whisk together the curds and cream in a bowl.
2. Add all the other ingredients and mix well.
3. Pour into a serving bowl and refrigerate. Serve chilled with the nachos.