PHULKA CHIPS – SALSA & GUACAMOLE

Bhatia Chapati Chips with Salsa and Guacamole

(by Anumati Arya)

Ingredients

Phulko – 2 nos.

For the salsa sauce

Tomatoes (large) – 4 nos.

Tomato – 1 no.

Coriander leaves – ½ tblsp.

Chilly flakes – ½ tsp.

Salt – to taste

Pepper – ½ tsp.

For the Guacamole

Ripe Avocado – 4nos.

Curd – 2 tsp.

Tomato – 1 no.

Salt – to taste

Pepper – ½ tsp.

Method

1. Cut the Phulkas into chip squares and microwave tem for 30 seconds – 1 minute until crisp.

For the salsa sauce

1. Steam the tomatoes and make puree the pulp. Sieve the puree to remove the skin and the seeds.
2. Add chilly flakes, salt and pepper and mix well. Cook on a medium flame till the puree becomes very thick in consistency. Remove from the flame and allow it to cool.
3. Chop the tomato and coriander leaves finely. Add this to the cooked salsa sauce.
4. Mix well. Use as required.

For the Guacamole

1. Deseed and scoop the avocadoes. Mash the pulp with a fork.
2. Add curd, salt and pepper to the mashed pulp, Mix well till the ingredients are blended.
3. Add finely chopped tomatoes.
4. Cool the guacamole and use as required.

To serve

Phulka chips with salsa sauce and guacamole make an excellent evening snack. The Phulka chips are served with salsa sauce and guacamole as a dip.