Deep Fried Corn Tortillas with Tangy Salsa

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Deep Fried Corn Tortillas with Tangy SalsaI've noticed people in this part of the subcontinent just love fried stuff. Today's snack is of Mexican origin and is ideal for cocktail parties. You can experiment with a lot of ingredients for making different variants of this snack. I've used the combination of corn and wheat flour but you can use just whole wheat. Similarly, the ingredients of salsa base can be changed as well. You can also replace the entire salsa with a spicy dip or sauce having a thick consistency. You can keep these crispy tortillas in an airtight container for a longer period too. My kids mix these tortillas with spaghetti to get a crunchy eating experience. So, let's make this crunchy, spicy and delicious snack that's filled with fiber and nutrients.

Deep Fried Corn Tortillas with Tangy Salsa
Deep Fried Corn Tortillas with Tangy Salsa

Crisp fried corn tortilla chips served with tangy salsa bowl

Make this fresh, delicious and homemade corn tortilla preparation which is crisp fried to perfection and is served with a bowl of tangy and spicy salsa.

Preparation Time: 40 minutes
Cooking time: 20 minutes
Servings: 8

  • 2 cups corn flour
  • 1 cup whole wheat flour
  • 1 egg yolk
  • pinch of baking powder
  • pinch of sugar
  • 1/4 tsp white pepper powder
  • 400 gm fresh cherry tomatoes (finely chopped)
  • bunch of cilantro (chopped)
  • 1/4 cup of extra virgin olive oil
  • pinch of black pepper (coarsely ground)
  • 1 jalapeno (finely chopped)
  • 1 tsp lime juice
  • 1 small onion (finely chopped)
  • oil for deep frying
  • salt to taste


  1. Sift corn and wheat flour in a large bowl.
  2. Add egg yolk, baking powder, sugar, salt and white pepper powder in it.
  3. Take lukewarm water and make tight dough.
  4. Cover with muslin cloth and keep aside for at least 15 minutes.
  5. Make small patties from the dough and make about 6 to 8 inch wide tortillas.
  6. Cut them into triangle pieces with a knife and refrigerate for 10 minutes.
  7. Heat oil in a deep frying pan on a medium flame.
  8. Fry all the tortilla triangles till they're light pink.
  9. Place them on a blotting paper to absorb extra oil.
  10. Take a large bowl.
  11. Add tomatoes, cilantro, jalapeno and onions in it.
  12. Mix well with a spatula and add black pepper, salt, lime juice and extra virgin olive oil.
  13. Toss well till everything is mixed well.
  14. Place crispy tortilla chips in a serving plate and serve with the tangy salsa.


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