Usually Tortilla chips are made from corn tortillas and the main dish made from them is Nachos loaded with cheese, sour cream and salsa but I gave it a twist to this famous snack. These chapati chips are prepared from whole wheat and gram flour. Instead or cheese and salsa I served them with freshly made raw grated mango takku. A delightful tangy sweet relish. You can eat them with your favorite dip or have them the traditional way with fresh salsa and sour cream. Hung curd dip pairs well with it.
- Leftover Chapatis – 3-4
- Salt and Pepper – to sprinkle over the chips
- Chaat masala – To sprinkle (optional)
- Oil – For Frying. (About 3/4 cup)
- Your favorite dip | salsa | cheese or sour cream
- Make some whole wheat and gram flour (besan) chapatis beforehand if you plan to make these tortilla chips. If you make fresh ones then dry them for a oil for crisp frying.
- Cut the chapatis into 5-8 triangle shaped wedges.
- Heat oil for frying in a medium size dry skillet.
- Once the oil is heated to medium high heat slip the tortilla triangles in a single layer into the oil.
- Use a slotted spoon to keep the chips in single layer so they don’t overlap and are covered in oil completely.
- Fry them for 2 minutes or until the chips are slightly brown in color and firm and no longer pliable.
- Place paper towels in a plate and remove the chips to paper towel lined plate.
- Keep the oil hot by adjusting the heat as we will use less oil.
- In a serving place heap the crisps tortillas and sprinkle salt and pepper. You can use chat masala too. I use it only when there is no topping.
- Serve the chapati chips hot as nachos with your favorite toppings or with raw grated mango takku / green mint chutney / guacamole any other dip or sauce you like.
My Tip: When kneading the dough for these chips you can either use just the whole wheat flour or mix gram flour with it like I did. The proportion I keep is 2:1 You can also use mix grain flour to make them healthier. Instead of frying you can bake them in the oven at 180 degrees for 6-8 minutes . Drizzle with olive oil and sprinkle salt and pepper when you line them in baking tray. Do not overlap. Bake till brown and crisp. I also add finely chop green chili and coriander leaves and ajwain ( carom seeds) to the flour before making a dough sometimes. You can be as innovative as you wish. Personally I do not like cheese with these chapati chips. It overwhelms the basic rustic flavor of the chips.