Corn Nachos with Quick Cheese Dip

In a large mixing bowl take maize flour and wheat flour, add turmeric, pepper, salt and oil.

Mix well making sure all the spices are combined well. Now add water and knead to stiff and smooth dough adding water as required.

Pinch a ball sized dough, and dust it with wheat flour. Roll out the dough to a slightly thick disk, dusting wheat flour as required.

Prick the rolled out dough with a fork, preventing from puffing up while frying or if you are going to bake them then don't.

Trim the sides and cut into triangle pieces.

Now drop the chips into the medium hot oil, or bake in preheated oven at 180 degree celcius for 25 minutes.

Fry on low to medium flame stirring in between until the nachos turn crisp and golden brown (about 10 minutes).

Drain off the chips over kitchen paper and serve with the cheese dip or store it in an airtight container for a month.

For the cheese dip, Tear cheese slices and add them to a bowl, add in the milk and sriracha sauce and microwave it for 30 seconds.

Take it out of the microwave and mix it, if the cheese is not melted by now pop it back for a few seconds.

Once fully melted, chop cornichons and add it to the bowl. Mix and enjoy with the nachos.

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