Saffola Masala Peppy Tomato Oats Nachos Recipe

Cooking time
30 min



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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 Saffola Masala Peppy Tomato Oats 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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