Spicy Indian (Flour) Chips
If you like chips, and you like spicy food, these chips are for you. This is a quick and easy recipe. I have used flour tortillas and flavored them with Indian spice mix. They are hard to resist you will say just one more.
- 4 flour tortillas uncooked I am using 8” diameter tortillas
- Oil to fry
Spice Mix
- 1 tbsp dry mint leaves available at Indian grocery store
- 1 tbsp roasted cumin seed powder
- 1/4 tbsp garam masala available Indian grocery store
- 1/2 tbsp black salt available in Indian grocery store
- 1/2 tbsp salt
- 1/2 tbsp red chili powder
- 1/2 tbsp mango powder (amchoor) available Indian grocery store
- Generous pinch of citric acid (nimbu ka sat)
Spice mix, in a bowl mix all the spices really well. Set aside.
Prick the tortillas from both sides, this will limit chips from puffing and make them crisp.
Cut each tortilla in 8 triangles, like slicing pizza.
Heat the oil in a frying pan over medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of tortilla in the oil. The tortilla should sizzle and come up slowly.
Heat the oil in a frying pan over medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of tortilla in the oil. The tortilla should sizzle and come up slowly.
Take them out in a plate and sprinkle the spice mix on both sides right away, before they are dry. This will keep the spices on the chips. Repeat the process until all the chips are done.
After the chips cool to room temperature they can be stored in airtight container for 1 month.
Suggestions
- For Fried Tortillas If you don’t find uncooked tortillas use thin tortillas.
- Fried tortillas store well in air tight container for a month.
- Fried tortillas can be served in many different ways; a quick and easy way is to make Papdi Chaat. Serve them with Chole Chaat or Matra Chaat and I am sure you can find many other ways to serve them.
- For Spice mix Make spice mix in a big batch and use it like Chaat Masala over the sliced fruits, salad, with yogurt. I am sure you can find many other ways to use this spice mix.
Savor the Crunch: Spicy Indian Flour Chips
When it comes to irresistible snacks, spicy Indian flour chips top the list. These crunchy delights, known for their bold flavors and satisfying texture, are perfect for any occasion. Whether you're hosting a party, looking for a quick bite, or craving a spicy snack, these chips are sure to please. In this article, we'll explore the origins, variations, and tips for making the perfect Indian flour chips at home, along with maximizing the use of internal links to other delicious recipes.The Essence of Spicy Indian Flour Chips
Spicy Indian flour chips are made from a simple dough of flour, spices, and herbs, rolled out thin and fried to crispy perfection. The combination of spices used in the dough gives these chips their distinctive flavor, making them a favorite snack among spice lovers. These chips are often enjoyed with a cup of tea or as an accompaniment to meals, adding a delightful crunch to every bite.Origins and Cultural Significance
These chips have their roots in Indian street food culture, where they are commonly known as "namak pare" or "mathri." They are especially popular during festivals and celebrations, symbolizing the joy and togetherness of these occasions. The simplicity of the ingredients and the ease of preparation have made spicy Indian flour chips a staple snack in many Indian households.Tips for Perfect Spicy Indian Flour Chips
- Choosing the Right Flour: The base of these chips is typically made from wheat flour, but you can experiment with other flours like chickpea or rice flour for different textures and flavors.
- Spice Blend: A perfect blend of spices is key. Common spices include cumin, ajwain (carom seeds), chili powder, and turmeric. Adjust the spice levels according to your preference.
- Rolling the Dough: Roll the dough as thin as possible for the crispiest chips. Thicker chips will be harder and less crispy.
- Frying: Fry the chips in hot oil until golden brown. Ensure the oil is at the right temperature to prevent the chips from absorbing too much oil and becoming greasy.
Variations to Try
While the classic spicy Indian flour chips are delicious on their own, you can try different variations to keep things interesting. For instance, you can add finely chopped spinach or fenugreek leaves to the dough for a nutritious twist. Adding sesame seeds or crushed peanuts can also enhance the flavor and texture. For more creative ideas, check out Sweet and Sour Guava Curry and Dodha Burfi (Punjabi Milk Fudge).Pairing and Serving Suggestions
Spicy Indian flour chips can be enjoyed in various ways. Serve them with a side of tangy tamarind chutney or refreshing yogurt chutney for a flavor contrast. They also make a great addition to a snack platter alongside Sweet Potato Chaat or Moong Dal Halwa (Vegan). These chips are perfect for munching on their own or as a crunchy side to a meal. Making Indian flour chips at home allows you to control the ingredients and ensure a healthier snack option. By using whole grain flours and minimal oil, you can enjoy these tasty chips without the guilt. For more healthy homemade snack ideas, explore Millet Soup (Bajra Raab) and Vegetable Biryani (Instant Pot).Frequently Asked Questions
Q: Can I bake these chips instead of frying?
A: Yes, you can bake the chips for a healthier option. Preheat your oven to 375°F (190°C) and bake the rolled-out dough until crispy and golden brown, about 15-20 minutes.Q: How long can these chips be stored?
A: Store the chips in an airtight container to keep them crispy. They can last for up to two weeks when stored properly.Q: Can I make these chips gluten-free?
A: Absolutely. Substitute the wheat flour with gluten-free flour blends or chickpea flour to make gluten-free spicy Indian flour chips.Conclusion
The spicy Indian flour chips recipe is a fantastic way to enjoy a crunchy and flavorful snack that is easy to make at home. Whether you're a seasoned cook or a beginner, these chips are sure to become a favorite in your snack repertoire. For more exciting recipes and variations, explore other delightful dishes like [Sweet and Sour Guava Curry, [Dodha Burfi (Punjabi Milk Fudge), and Masala Bell Pepper Curry. Enjoy the journey of flavors and happy cooking!Comments
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Rahila
March 10, 2016 at 8:10 amNice
Ritu
March 1, 2016 at 9:21 amDear Mam
What is flour tortillas?
Chandrika
August 24, 2015 at 5:49 amNice recipes
kamla masalawalla
August 18, 2015 at 1:50 pmdear Manjulaben ,nice recipe ,if you don’t want to fry these chips ,they can be baked in the oven ,which is a healthier option.love your website .keep the recipes coming.
rajni
August 18, 2015 at 10:32 amgud
Julie Schroeder
August 18, 2015 at 7:51 amManjula, can you give me some additional guidance about the dried mint you suggest? We grow both *peppermint* and *spearmint* in our herb garden. Which of those (dried, of course) is most like the kind you suggest for this recipe? For that matter, which is the kind sold in Indian groceries? (We live in a small town, and the closest international market is 2 hours away.) Most Indian recipes call for just “mint”; is it *spearmint* that is most used? Thank you, and I love your recipes!
Manjula Jain
August 18, 2015 at 2:39 pmJulie,
Use spearmint, dry just the leaves in the shade sun makes the leaves turn very dark almost the black.
Reni
December 29, 2013 at 7:51 amHello Manjula,
can i use (leftover) Rotis for this recipe too instead of tortillas?
Thank´s for your answer
Rutba Bhatia
October 11, 2013 at 11:00 amManjula ji, Can i replace tortillas to Papad , which are easily available in India.
Manjula Jain
October 12, 2013 at 8:22 pmRutba,
I think papad will crack otherwise it is a good idea.
Hilda Moustakas
September 26, 2013 at 9:02 pmI plan to try this recipe…it sounds wonderful…if fact I just discovered your web site and am so excited to try many of your recipes…my daughter in law is from India and I want to be able to cook for her…
looking forward to a long relationship with your site
Carodun
September 10, 2013 at 12:43 pmSpice mix is realy very good. I also will try this with sugar, cardamom and cinnamon. Thank you for this recipe.
sonia
September 9, 2013 at 10:00 ammadam,
ye tortillas kaha se laye. isko banane ke bhi receipe dalo. india me ye tau nahi milte.
priya
September 7, 2013 at 11:52 pmThank you, Manjula, for all your recipes and tips. I have used and successfully enjoyed several of your recipes. I love your spirit and generosity in sharing your knowledge.