Tomato Nachos

Ingredients

• 1 cup maize flour (makai ka atta)
• 1 cup refined flour (maida)
• Salt to taste
• Crushed black peppercorns to taste
• ½ cup fresh tomato puree
• Oil for greasing and deep-frying
  Pineapple salsa
• ½ cup finely chopped pineapple 
• 1 medium onion, finely chopped
• 2 tablespoons chopped fresh coriander leaves
• 1-2 green chillies, finely chopped
• 2 teaspoons red chilli powder
• Salt to taste
• Crushed black peppercorns to taste
• ½ teaspoon Tabasco sauce
• 1 teaspoon lemon juice

Method

1. In a bowl. add maize flour, refined flour, salt, crushed peppercorns, tomato puree and mix well. Add sufficient water and knead into stiff dough. Set aside for 10-15 minutes
2. Divide the dough into equal portions and shape them into balls. Drizzle a little oil on a worktop and roll out each portion into thin sheets. 
3. Prick the sheet all over with a fork, discard the edges and cut into triangles using a pizza cutter. 
4. Heat sufficient oil in a wok. Deep-fry the triangles till golden brown and crisp. Drain on absorbent paper. 
5. To make pineapple salsa, in a bowl, add pineapple, onions, coriander leaves, green chillies, chilli powder, salt, crushed peppercorns, Tabasco sauce and lemon juice. Mix well.
6. Serve the nachos with pineapple salsa.