Prep Time: 15 Minutes
Cook Time: 10-12 Minutes
Serves: 12 chips
- Corn Flour (Makai ka aata): ¼ cup
- Oil: 1 Teaspoon
- Salt: ¼ teaspoon
- Black Pepper powder: 1/8 teaspoon
- Red chili powder: 1/8 teaspoon
- Warm water: as required
- Mix corn flour, salt, black pepper powder and red chili powder.
- Add oil and mix well.
- Add little warm water at a time and knead a very soft dough.
- Cover the dough and leave it for 10 minutes.
- Preheat the oven to 400 F / 200 C.
- Divide dough into 12 equal portions and roll into balls.
- Cut a baking sheet or a parchment paper into 4 inch square pieces. We will need 13 square pieces.
- Take a corn ball and flatten it on one paper. Place another paper on top of the flatten corn ball. Using a rolling pin gently roll the ball into a 2-3-inch diameter circle. Roll very gently, otherwise while cooking the circles will get cracked.
- If it is too sticky, you may use little dry corn flour and roll the ball on the dry flour before making the circle.
- Slowing take off the top paper and place the bottom paper with corn circle in a baking tray.
- Likewise make all 12 circles.
- Bake them for 10-12 minutes or until crispy and light brown.
- Serve with guacamole.
- You may take out the circles gently from both papers, roast both sides on Tawa or pan for 1 minute, let it cool completely, then deep fry.
- Instead of baking sheet / parchment, you may use plastic bags or zip lock plastics. In this case, make sure you remove both the plastics, before putting the chips on baking tray or tawa.