For the missi roti nachos
Dry roast the jeera and sabot dhaniya in a pan for about a minute on medium flame.crush roughly.Mix all the ingredients in a big bowl. Add enough water to make a firm dough of rolling consistency. Cover and keep aside for 20-30 minutes.
Preheat the oven to 120 degree Celsius.
Pinch out small portions of the dough and roll out into a thin round. Though it should not stick much, but if it does use a little dry flour for rolling.
Prick the roti/chapatti all over using a fork. Now cut it into triangles.
Arrange the triangles on a baking tray, bake in the oven for about 8-10 minutes. Keep a check on them. In some ovens they bake too quickly some take longer. Mines took around 10 minutes.
Once the edges are slightly golden brown take them out and cool on a wire rack.
Initially they are soft but firm up on keeping. At this stage you can store them in an airtight container for up-to a week.
For kehri ki chutney
Combine all the ingredients in a grinder and grind to a smooth paste. You can use 3-4 tbsp of water if needed.
Store the chutney in the fridge till the time of using.
For the Kuchumbar salsa
Combine the onion, kheera, tomato, green coriander and green chilies in a big bowl. Add the salt and lemon juice. Mix well.
For the Achari yoghurt dip
In a big bowl whisk the curd till smooth, try to take a little thick curd and so not add any water.
Add the achar ka masala and salt mix well.
For serving
Arrange the nachos on a dish and serve along with Kuchumbar salsa, kehri ki chutney and achari yoghurt dip.
If you plan to make loaded nachos make it in small batches and make sure to serve it immediately; the chips get soggy easily as they are baked and not fried.
