Baked Tortilla Chips with Tomato Bean Salsa

Tarla.Dalal's picture

Oct. 15, 2014

This healthier version of nachos will be any weight watchers delight. With as little as around 100 calories per serving youll surely not miss the real thing. Remember its an occasional treat only. Crispy baked tortilla chips and the tangy calcium rich tomato bean salsa make for a yummy, healthy treat, to be enjoyed occasionally by weight watchers.

Ingredients

For baked tortilla chips
Maize flour 1/4 Cup (4 tbs) (makai ka atta)
Plain flour 2 Tablespoon
Oil 1/2 Teaspoon
Salt To Taste
Water 2 Tablespoon (as needed)
For rolling
Plain flour 1 Tablespoon (For dusting)
For tomato bean salsa
Olive oil/Oil 1 Teaspoon
Bay leaves 2
Peppercorns 5
Finely chopped onion 1/4 Cup (4 tbs)
Finely chopped garlic 1 Teaspoon
Blanched and finely chopped tomatoes 1 1/2 Cup (24 tbs)
Tomato puree 3 Tablespoon
Tomato ketchup 2 Tablespoon
Soaked and boiled rajma 1/2 Cup (8 tbs) (kidney beans)
Sugar 1 Teaspoon
Salt To Taste
Dried oregano 1/2 Teaspoon
Dry red chili flakes 1/2 Teaspoon
For garnish
Finely chopped spring onion 1/2 Cup (8 tbs) (white and green)

Directions

GETTING READY

1. Preheat oven to 200 degree C or 400 degree F.

 

MAKING

For Baked Tortilla Chips:

2. In a bowl, combine maize flour, plain flour, oil, and salt. Mix well and knead into soft dough using enough water. 

3. Divide the dough into 4 equal portions and roll each into 4-inch circle using little flour.

4. On hot non-stick griddle, lightly cook the tortillas on both the sides. 

5. Place them on work surface and cut each into 4 equal triangular pieces.

6. On a baking tray, place the tortilla pieces and bake for 7-8 minutes or until crisp and light brown. Remove the baking tray from oven and set aside. 

For Tomato Bean Salsa:

7. In a non-stick pan, heat oil, bay leaves, peppercorns and sauté over medium flame for a few seconds.

8. Add onion and garlic. Stir and cook for a minute. 

9. Add tomato, tomato purée and tomato ketchup. Stir occasionally and cook for 2-3 minutes.

10. Stir in rajma, sugar, salt, oregano and chili flakes. Cook for 1-2 minutes, while stirring occasionally.

11. Remove and discard bay leaves and peppercorn.

 

FINALIZING

12. On a serving plate, place 4 tortilla chips and spread tomato bean salsa evenly on top. Repeat to make more servings. 

 

SERVING

13. Serve immediately garnished with spring onions whites and greens.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 155Calories from Fat 22

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 266 mg11.08%

Total Carbohydrates 30 g10%

Dietary Fiber 4 g16%

Sugars 6 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet