Modified Multigrain Tortilla Chips
Ingredients
FOR MODIFIED MULTIGRAIN TORTILLA CHIPS:
- 15 gms Wheat flour
- 15 gms Corn meal
- 15 gms Bajra flour
- 15 gms Jowar flour
- 15 gms Ragi flour
- 15 gms Besan flour
- 5 gms Garlic paste
- 10 gms Chick pea paste
- 10 gms Flax seeds roasted
- 5 gms Chilly flakes
- 1 pinch Ajwain
- Salt to taste
- 5 gms Olive oil
For Yogurt Dip:
- 100 gms Hung curd
- 10 gms Oats (powdered)
- 5 gms Garlic paste
- Few Mint leaves chopped
- 5 gms olive oil
- Salt To taste
Instructions
For MODIFIED MULTIGRAIN TORTILLA CHIPS:
- Combine all the ingredients in a bowl and knead it into a soft dough using warm water.
- Divide it into 6 balls.
- Roll each portions into thin circles and cut it with a cutter into a triangle shape.
- Lightly cook the tortillas on a non stick pan.
- Preheat the oven at 200 0 C for 5 mins.
- Place the tortillas on a greased baking tray.
- Bake it fro 5-6 mins at 180 0 C crisp and light brown.
For Yogurt Dip:
- Hung the curd overnight.
- Mix all the ingredients and serve it chilled with the tortillas.
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