Recipe: Perfect Cookpad Nachos Cargo Train

Cookpad Nachos Cargo Train.

You can cook Cookpad Nachos Cargo Train using 19 ingredients and 8 steps. Here is how you cook it.

Ingredients of Cookpad Nachos Cargo Train

1. Prepare of For Nachos Chips.
2. Prepare 1 cup of Maize Flour.
3. It's 1/2 cup of Wheat Flour.
4. Prepare 1 tsp of Carom Seeds (Ajwain).
5. You need 1/2 tsp of Salt.
6. You need 3/4 cup of Water.
7. You need 1 tsp of Oil.
8. It's of For deep frying.
9. It's of Oil as required.
10. It's of For Mexican Salsa.
11. You need 1 of Green Capsicum.
12. You need 1/2 cup of Finely Chopped Onions.
13. You need 2 1/2 cups of Blanched, Chopped Tomatoes.
14. It's to taste of Salt.
15. It's 1/2 tsp of Sugar.
16. Prepare 1/2 tsp of Chili Powder.
17. Prepare 1/2 tsp of Dried Oregano.
18. It's 1 tsp of Chilies in Vinegar or Use lemon Juice.
19. It's 3 1/2 tsp of Oil for Brushing and Cooking.

Cookpad Nachos Cargo Train instructions

1. 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..
2. 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..
3. Our Nachos are ready..
4. Now we will prepare the Mexican Salsa..
5. 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..
6. 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..
7. Your Mexican Salsa is read to serve Warm with Nachos. I have not used the onions in this..
8. 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..