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We hope you got insight from reading it, now let’s go back to cookpad nachos cargo train recipe. To cook cookpad nachos cargo train you need 19 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Cookpad Nachos Cargo Train:
- You need For Nachos Chips
- Prepare 1 cup Maize Flour
- Use 1/2 cup Wheat Flour
- Take 1 tsp Carom Seeds (Ajwain)
- Get 1/2 tsp Salt
- Use 3/4 cup Water
- Take 1 tsp Oil
- Use For deep frying
- Prepare as required Oil
- Take For Mexican Salsa
- Provide 1 Green Capsicum
- Use 1/2 cup Finely Chopped Onions
- You need 2 1/2 cups Blanched, Chopped Tomatoes
- Use to taste Salt
- You need 1/2 tsp Sugar
- Take 1/2 tsp Chili Powder
- You need 1/2 tsp Dried Oregano
- You need 1 tsp Chilies in Vinegar or Use lemon Juice
- Use 3 1/2 tsp Oil for Brushing and Cooking
Steps to make Cookpad Nachos Cargo Train:
- Take a bowl for making the dough. Add Maize Flour, Wheat Flour, Carom Seed, Salt and mix it well. Now add water and prepare the dough. When the dough is semi-finished add the oil to make it smooth. Knead little tight dough from the regular roti dough.
- Now make small balls of the dough, And coat balls in dry flour and roll it thin, and folk it. Then cut it into your favorite shapes. Till you roll the balls heat the oil for frying on medium-low flame. When the oil comes to frying temperature than fry them till they get light golden brown in colour.
- Our Nachos are ready.
- Now we will prepare the Mexican Salsa.
- Brush 1/ 2tsp oil all over the capsicum and pierce with a fork and hold over the flame until the skin blackens. Remove from the flame, immerse it in water and allow it to cool. Once cooled, remove the burnt skin on the capsicum with your hands, deseed it and chop it finely. Keep aside.
- Heat the remaining 3 tsp of oil in a broad non-stick pan, add the onions and sauté on a medium for 2 to 3 minutes. Add the capsicum and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, salt, sugar, chili powder, and oregano, mix well and cook on a medium flame for 5 minutes or till the tomatoes are soften, while stirring occasionally. Add the chilies in vinegar or Lemon Juice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Your Mexican Salsa is ready to serve Warm with Nachos. - I have not used the onions in this.
- Tip: - Store your Nachos Chips in an airtight container. - To blanch, the tomatoes add them in boiled water and leave it for 4-5 mins. - Then remove the skin and Chop it.
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