Cornmeal Tokri

Directions & How to

• Take corn meal in a big glass bowl, add salt cumin, chilli, corn flour and mix with a fork.
• Add hot water slowly , just enough to bring the corn meal together.
• Knead it well for 2-3 minutes with your wet hands.
• Divide the dough into three big balls, roll out like chappatis as thin as possible, cut round shaped with a cookie cutter or small steel bowl.
• Place your round pieces in a muffin tray to get the shape of tokri.
• Preheat the oven at 200 degree Celsius and bake the tokri for 2-3 minutes. This is only to get the shape of tokri.
• Heat oil in wok, deep fry tokris in batches till golden and crisp.
• When ready to serve place the tokri in a tray, add one tsp. of salsa in each tokri and drizzles cheese dip over and serve.
• Mix all the ingredients well and let it stand for half an hour to incorporate all the flavors.
• Melt the butter in a pot over low heat. Do not let it burn.
• Once the butter has melted add the flour to the pot and stir quickly. Remove from heat to avoid burning.
• While stirring add milk slowly and cook for 5 minutes.
• Now add the cheese till it melts and sauce become creamy.