Homemade Masala Nachos
Homemade Masala Nachos
Ingredients
For the Tomato Puree Base
- 4 tomatoes, quartered
For the Nacho Dough
- 2 cups whole wheat flour
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon black pepper
- 1 teaspoon amchur powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon black salt
- 1/2 teaspoon coriander powder
- 1/2 teaspoon roasted cumin powder
- 1 tablespoon Maggi masala
For Cooking
- 2 cups vegetable oil, for deep frying, or 1 tablespoon for baking
Instructions
- 1
Prepare the tomato puree: Place the quartered tomatoes in a blender and blend until smooth. Strain the puree through a fine-mesh sieve into a large bowl to remove any pulp or seeds, ensuring a smooth tomato liquid.
⏱️ 10 min
- 2
Combine dry ingredients: In the large bowl with the strained tomato liquid, add the whole wheat flour, salt, turmeric powder, black pepper, amchur powder, Kashmiri red chili powder, black salt, coriander powder, roasted cumin powder, and Maggi masala. Mix well to combine.
⏱️ 5 min
- 3
Form the dough: Gradually mix the dry ingredients with the tomato liquid until a stiff dough forms. Knead the dough for 5 to 7 minutes on a clean surface until it is smooth and pliable. If the dough is too sticky, add a little more flour; if too dry, add a tiny bit of water.
⏱️ 10 min
- 4
Rest the dough: Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for 15 to 20 minutes. This helps the gluten relax, making the dough easier to roll.
⏱️ 15 min
- 5
Roll and cut the nachos: Divide the rested dough into 3-4 equal portions. Take one portion and roll it out thinly on a lightly floured surface, aiming for about 1/16 inch thickness, into a large circle or rectangle. Using a knife or pizza cutter, cut the rolled dough into small triangles (nacho shapes). Prick each nacho several times with a fork to prevent them from puffing up excessively during cooking.
⏱️ 10 min
- 6
Cook the nachos (Frying Option): Heat 2 cups of vegetable oil in a deep frying pan or Dutch oven over medium-high heat until it reaches about 350°F. Carefully drop a few nachos into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per batch, flipping once, until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
⏱️ 20 min•🌡️ 350
- 7
Cook the nachos (Baking Option): Preheat your oven to 375°F. Arrange the cut nachos in a single layer on a baking sheet. Lightly brush or spray the nachos with a small amount of vegetable oil (about 1 tablespoon total). Bake for 10-15 minutes, flipping them halfway through, until they are golden brown and crisp. Keep an eye on them to prevent burning.
⏱️ 15 min•🌡️ 375
- 8
Serve: Once cooked, allow the nachos to cool slightly before serving. Serve immediately with your favorite dips or toppings.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Masala Nachos
Ingredients
For the Tomato Puree Base
- 4 tomatoes, quartered
For the Nacho Dough
- 2 cups whole wheat flour
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon black pepper
- 1 teaspoon amchur powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon black salt
- 1/2 teaspoon coriander powder
- 1/2 teaspoon roasted cumin powder
- 1 tablespoon Maggi masala
For Cooking
- 2 cups vegetable oil, for deep frying, or 1 tablespoon for baking
Instructions
- 1
Prepare the tomato puree: Place the quartered tomatoes in a blender and blend until smooth. Strain the puree through a fine-mesh sieve into a large bowl to remove any pulp or seeds, ensuring a smooth tomato liquid.
⏱️ 10 min - 2
Combine dry ingredients: In the large bowl with the strained tomato liquid, add the whole wheat flour, salt, turmeric powder, black pepper, amchur powder, Kashmiri red chili powder, black salt, coriander powder, roasted cumin powder, and Maggi masala. Mix well to combine.
⏱️ 5 min - 3
Form the dough: Gradually mix the dry ingredients with the tomato liquid until a stiff dough forms. Knead the dough for 5 to 7 minutes on a clean surface until it is smooth and pliable. If the dough is too sticky, add a little more flour; if too dry, add a tiny bit of water.
⏱️ 10 min - 4
Rest the dough: Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for 15 to 20 minutes. This helps the gluten relax, making the dough easier to roll.
⏱️ 15 min - 5
Roll and cut the nachos: Divide the rested dough into 3-4 equal portions. Take one portion and roll it out thinly on a lightly floured surface, aiming for about 1/16 inch thickness, into a large circle or rectangle. Using a knife or pizza cutter, cut the rolled dough into small triangles (nacho shapes). Prick each nacho several times with a fork to prevent them from puffing up excessively during cooking.
⏱️ 10 min - 6
Cook the nachos (Frying Option): Heat 2 cups of vegetable oil in a deep frying pan or Dutch oven over medium-high heat until it reaches about 350°F. Carefully drop a few nachos into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per batch, flipping once, until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
⏱️ 20 min•🌡️ 350 - 7
Cook the nachos (Baking Option): Preheat your oven to 375°F. Arrange the cut nachos in a single layer on a baking sheet. Lightly brush or spray the nachos with a small amount of vegetable oil (about 1 tablespoon total). Bake for 10-15 minutes, flipping them halfway through, until they are golden brown and crisp. Keep an eye on them to prevent burning.
⏱️ 15 min•🌡️ 375 - 8
Serve: Once cooked, allow the nachos to cool slightly before serving. Serve immediately with your favorite dips or toppings.
⏱️ 5 min