Colored Nachos Recipe

Like most kids these days Devansh likes nachos. When we go for movies he asks for or should I say “demands” nachos. So when I was thinking of some tricolor recipes for Independence Day Special post for the blog, I thought of trying colored nachos recipe. Like last year’s tricolor puris,

I decided to use spinach to get green nachos. And for orange ones I got the idea of using turmeric and red chili powder after seeing a Sanjeev Kapoor video, where he used turmeric powder to get yellow color.

Colored Nachos with Cheese Dip

Colored Nachos with Cheese Dip

Now baked nachos would definitely have been healthier than fried nachos but I still haven’t gotten over my mental block about trying baking, so I fried the nachos. I tried to shallow fry them using very little oil on a flat pan but that turned out extremely time consuming.

Finally I lost my patience and deep fried them. I have a couple of ideas to avoid deep frying; will try them some other time and then post the recipe if they work. 😉 Meanwhile hope you try this nachos recipe, and serve colored nachos to your family and friends for Independence Day. Jai Hind!! 😀

 

Step by Step Instructions for Making Colored Nachos

Nachos Ingredients

Nachos Ingredients

 

Nachos 2 different colored doughs

Nachos 2 different colored doughs

 

Rolling and shaping the dough

Rolling and shaping the dough

 

Punching holes using fork

Punching holes using fork

 

Cutting into pieces for frying

Cutting into pieces for frying

Colored Nachos Recipe

Fun, colored nachos recipe made using natural ingredients instead of food colors.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Mukta Tikekar

Ingredients

  • 1 cup maize flour makki atta / makai aata
  • 1 cup wheat flour
  • 1/3 rd tsp turmeric powder
  • 1/3 rd tsp red chili powder
  • 2-3 tsp blanched and puréed spinach
  • Salt to taste
  • Oil

Instructions

  • Take half cup maize flour and half cup wheat flour in one mixing bowl, and same combination in another bowl.
  • Add puréed spinach, salt, and 1 tbsp heated oil in the first bowl, and then knead a dough by adding as much warm water as needed. (You can add powdered cumin seeds or peppercorn seeds for additional flavor if you want.)
  • Heat 1 tbsp oil, add turmeric powder and red chili powder, and then add that oil and salt in the second bowl. Knead this dough too by adding as much warm water as needed.
  • Roll out the dough in a circular shape and place a round object like a steel plate to get an even circle shape. (Get rid of the edges outside the plate.)
  • Poke holes in the rolled out dough so that the nachos don't puff up when you fry them.
  • Now cut the nachos in triangular shape using a pizza cutter.
  • Heat oil and when it becomes hot deep fry the nachos. You can test whether the oil is sufficiently hot by first dropping a tiny ball of dough in it. If it bubbles up and floats to the top, your oil is ready for frying. (Fry different colored nachos in separate batches.)
  • Transfer the fried nachos onto paper towels to absorb excess oil.
  • Serve with cheese dip or salsa sauce. (I used readymade celery cheese dip this time. If you want recipe of homemade cheese dip click here.)

Notes

Using refined flour (maida) instead of wheat flour makes the dough easier to roll, and you can roll it thinner than with wheat flour. However, I stuck with the healthier option of wheat flour. So the nachos made using wheat flour and maize flour will be slightly thickish.

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