Ingredients:

1 1/2 cups makai ka atta (finely ground maize flour)
1 cup maida
1 tbsp oil
3/4 tsp salt
1 tbsp dried parsley
1 tsp red chili flakes
Luke warm water for mixing dough

Preparation:

Sift both the flours together.
Add oil, salt, dried parsley and red chili flakes and combine.
Add luke warm water and make a soft dough similar to a roti dough.
Make lemon sized balls and roll out thinly with a rolling pin, dusting some flour as you roll them into 9″-10″ size rotis or rounds.
Prick lightly with a fork.
Toast the rolled out roti lightly on both sides for a few seconds on a hot griddle.
Remove and cut into desired shape of chips.
Heat oil in a heavy bottomed vessel and deep fry the chips till golden brown. Drain onto absorbent paper.
Serve with salsa and sour cream.
You can store them in air tight containers.

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