Saffola Masala Peppy Tomato Oats Nachos 1

Peppy Tomato Nachos Recipe

Cooking time
30 min
Fit Foodie Index


    For the corn chips


    • 100 gms maize flour (makai ka atta)
    • 50 gms plain flour (maida)
    • 1 tbsp Saffola oil
    • salt to taste

    • 400 gm tomatoes
    • 40 gms Saffola Masala Oats Peppy Tomato
    • 100 gms onions
    • 2 cinnamon sticks 4 cloves
    • 2 bay leaf 10 – 12 garlic cloves
    • 15 gms crushed almond
    • 1/2 tsp red chilli powder
    • 2 tsp coriander powder
    • 1/4 tsp turmeric
    • 3 green chillies
    • 1 tbsp Kasuri Methi
    • Salt to taste
    • 40 gms yogurt 1 tbsp Saffola Oil
    • 250 ml Low-fat milk


How to make Peppy Tomato Nachos

    For the Sauce


    • Take a pan and put one tsp of Saffola oil
    • Saute onion and garlic, Add cinnamon, bayleaf, cloves and cardamom
    • Add onions and tomatos
    • Once cooked Blend these onions with tomatoes and spices and then strain
    • Add the blend back to the sauce pan
    • Add salt to taste. Then SMO and almond and further cook for 3 minutes. Add water to adjust consistency

    • Mix the maize flour and plain flour with 1 tablespoon of oil and salt.
    • Make a dough by adding hot water. Knead very well.
    • Roll out the dough into small circles with the help of a little plain flour. Prick lightly with a fork.
    • Make chips on a non-stick pan and once done let it be on thye pan for 3-4 minutes on low heat for crisp nachos and sprinkle salt while hot.

    • Arrange the corn chips in a plate.
    • Just before serving, spread the sauce on top and sprinkle the chillies there on.
    • Serve immediately.


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