Corn Chips...

Ingredients:

1 1/2 cups makai ka atta (finely ground maize flour)

1 cup maida

1 tbsp oil

3/4 tsp salt

1 tbsp dried parsley

1 tsp red chilli flakes

luke warm water for mixing dough

1. Sieve both the flours together. Add oil, salt, dried parsley and red chilli flakes and combine. Add luke warm water and make a soft dough similar to a roti dough.
2. Make lemon sized balls and roll out thinly with a rolling pin, dusting some flour as you roll them into 9″-10″ size rotis or rounds. Prick lightly with a fork.
3. Tortilla rolled out and cut into triangles before deep frying
4. Toast the rolled out roti lightly on both sides for a few seconds on a hot griddle. Remove and cut into desired shape of chips.
5. Heat oil in a heavy bottomed vessel and deep fry the chips till golden brown. Drain onto absorbant paper. Serve with salsa and sour cream. You can store them in air tight containers.

Note: You can alternately bake them crisp