Last Updated on 4 months by Neha Deshmukh

Spicy Corn Chips with Roasted Tomato Salsa Recipe – Indian Style

Introduction

Okay, let’s be real – who doesn’t love a good snack? Especially one that’s a little bit spicy, a little bit fresh, and totally addictive. I stumbled upon this recipe a few years ago while craving something different, and it’s been a hit ever since. These aren’t your average corn chips and salsa; we’re giving it an Indian twist with fragrant dried parsley, a touch of chilli flakes, and a creamy malai dip that just makes everything better. Get ready to impress your friends and family (or just yourself – no judgement!).

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s a fantastic appetizer for gatherings, a fun snack for movie nights, or even a light lunch. The homemade chips are so much better than store-bought, and the roasted tomato salsa is bursting with flavour. Plus, it’s surprisingly easy to make, even if you’re not a seasoned chef. It’s a delightful fusion of textures and tastes – crispy, creamy, spicy, and tangy all in one bite!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1.5 cup maize flour (approx. 150g)
• 1 cup maida (all-purpose flour) (approx. 120g)
• 1 tbsp oil
• 0.75 tsp salt
• 1 tbsp dried parsley
• 1 tsp red chilli flakes
• 6-7 tomatoes
• 2 big capsicum (bell peppers)
• 4-5 green chillis
• 4-5 garlic cloves
• 1 onion
• 1 cup malai/Amul cream/slightly hung curd (approx. 240ml)
• 5-6 tbsp lime juice

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Maize Flour & Maida: Understanding the Blend

We’re using a mix of maize flour and maida for the chips. The maize flour gives them that lovely corn flavour and a bit of a rustic texture, while the maida helps bind everything together and makes them extra crispy. You can find maize flour (also known as corn flour, though not the same as cornstarch!) in most Indian grocery stores.

The Role of Dried Parsley in Indian Flavors

Don’t skip the dried parsley! It might seem a little unusual in an Indian recipe, but trust me, it adds a beautiful freshness and herbaceousness that complements the spices perfectly. It’s a little trick I picked up from my grandmother.

Spice Level: Adjusting the Red Chilli Flakes

The red chilli flakes are where you control the heat. I like a good kick, but if you’re sensitive to spice, start with half a teaspoon and add more to taste. You can also use Kashmiri chilli powder for colour and mild heat.

Regional Variations in Salsa – A Touch of Indian Heat

Feel free to experiment with the type of chillies you use in the salsa. Serrano peppers or even a pinch of cayenne pepper can add a different dimension of heat. Some people even like to add a tiny bit of amchur (dried mango powder) for a tangy twist!

Malai/Cream Options: Exploring Traditional Indian Dairy

Malai is the creamy layer that forms on top of boiled milk – it’s incredibly rich and delicious. If you can’t find malai, Amul cream or slightly hung curd (yogurt) work beautifully as substitutes. Hung curd will give a slightly tangier flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: Sieve the maize flour and maida together in a large bowl. Add the oil, salt, parsley, and chilli flakes. Now, slowly add warm water, a little at a time, and mix until you form a soft, pliable dough. It shouldn’t be sticky! Rest the dough for about 10 minutes – this helps it relax and makes it easier to roll.
2. Roast the Salsa Veggies: Preheat your oven to around 200°C (390°F). Toss the tomatoes, capsicum, green chillies, and garlic cloves with a drizzle of olive oil. Spread them out on a baking sheet and roast for 10-12 minutes, or until the skins are slightly charred. Let them cool slightly, then peel off the skins (it’s okay if you don’t get all of them) and roughly blend them together.
3. Fry the Chips: Roll out the dough thinly on a lightly floured surface. Use a cookie cutter or a knife to cut out small rounds. Prick each round with a fork – this prevents them from puffing up too much. Lightly toast the rounds on a griddle for a few seconds on each side, then deep-fry them in hot oil until golden brown and crispy. Drain on paper towels.
4. Whip Up the Salsa: In a bowl, combine the roasted salsa vegetables with finely chopped onion, lime juice, salt, pepper, and a sprinkle of parsley. Taste and adjust the seasoning as needed.
5. Make the Creamy Dip: In a small blender, blend the malai/cream with parsley, chilli flakes, and salt. Gradually add lime juice, a little at a time, until the dip thickens to your desired consistency. Chill in the fridge for at least 30 minutes before serving.
6. Assemble & Enjoy: Arrange the crispy corn chips on a platter, spoon over the roasted tomato salsa, and drizzle with the creamy dip. Garnish with a few fresh herbs, like coriander or mint, and get ready to dig in!

Expert Tips

Here are a few things I’ve learned along the way:

Achieving the Perfect Chip Crispness

The key to crispy chips is to roll the dough really thin and to fry them in hot oil. Don’t overcrowd the pan, or the oil temperature will drop and the chips will become soggy.

Roasting Vegetables for Maximum Flavor

Don’t be afraid to let the vegetables get a little charred during roasting. That’s where all the flavour is!

Balancing the Salsa’s Tang and Spice

Taste the salsa frequently and adjust the lime juice and chilli flakes to your liking. You want a good balance of tang, spice, and sweetness.

Making the Creamy Dip: Consistency is Key

Add the lime juice to the dip gradually. You want it to be thick enough to coat the chips, but not so thick that it’s difficult to drizzle.

Variations

Want to switch things up? Here are a few ideas:

Vegan Option: Plant-Based Cream Alternatives

For a vegan version, use cashew cream or coconut cream instead of malai. Soak 1 cup of cashews in hot water for 30 minutes, then drain and blend with a little water until smooth and creamy.

Gluten-Free Adaptation: Using Alternative Flours

To make this gluten-free, substitute the maida with a gluten-free all-purpose flour blend.

Spice Level: Mild, Medium, and Hot Adjustments

• Mild: Omit the chilli flakes altogether and use only 1-2 green chillies in the salsa.
• Medium: Use 1 tsp of chilli flakes and 3-4 green chillies.
• Hot: Use 2 tsp of chilli flakes and 5-6 green chillies (or add a pinch of cayenne pepper to the salsa).

Festival Adaptations: Serving for Celebrations

During festivals like Diwali or Holi, you can add a sprinkle of chaat masala to the salsa for an extra burst of flavour.

Serving Suggestions

These chips are perfect with a cold drink, like a mango lassi or a sparkling lemonade. They also make a great accompaniment to grilled meats or fish.

Storage Instructions

The chips are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days. The salsa will keep in the fridge for up to 3 days. The dip should be stored in the fridge and used within 2 days.

FAQs

Let’s answer some common questions:

What is the best type of maize flour to use for these chips?

Fine maize flour works best. Avoid using coarse cornmeal, as it will make the chips too grainy.

Can I make the salsa ahead of time? If so, how long will it keep?

Yes, you can make the salsa a day ahead of time. Store it in an airtight container in the fridge. The flavours will actually meld together and become even better!

What can I substitute for malai/cream in the dip?

As mentioned before, Amul cream or slightly hung curd are great substitutes. Cashew cream or coconut cream work well for a vegan option.

How do I prevent the chips from becoming soggy?

Make sure the oil is hot enough and don’t overcrowd the pan. Drain the chips on paper towels immediately after frying.

Can I bake the chips instead of frying them?

You can try baking them, but they won’t be as crispy. Brush the dough rounds with oil and bake at 180°C (350°F) for 10-12 minutes, flipping halfway through.