Recipe of Award-winning Cookpad Nachos Cargo Train

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cookpad nachos cargo train. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Cookpad Nachos Cargo Train is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Cookpad Nachos Cargo Train is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook cookpad nachos cargo train using 19 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Cookpad Nachos Cargo Train:

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

Instructions to make Cookpad Nachos Cargo Train:

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 ready 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.

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