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vegetarian nachos

By: Unknown
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks


300g polenta
230g plain flour (I used spelt flour)
1 teaspoon salt (I used fine sea salt)
2 teaspoons baking powder (I make baking powder from the EDC recipe)
150g oil (I used coconut oil; you do get a bit of a coconut-y flavour, but I really liked it)
250g cold water (from the fridge)


1) Preheat oven to 200 degrees celsius.
2) Put all ingredients except water into TM bowl. Mix on speed 6 until well combined (about 15-20 seconds). Check and scrape down sides.
3) With blades running on speed 6, slowly pour in water until you reach a good consistency (binding together nicely, workable but a little sticky).
4) Break dough into four equal portions, and set three in the fridge while you start with the first batch.
5) Place one ball of dough on baking paper on top of a slightly damp bread mat. You will need to get the dough quite thin, and if you do it on the bread mat then try to transfer to baking paper it will all fall apart. Just do it straight on the baking paper, makes your life so much easier. By laying baking paper on top of a very slightly damp bread mat, the baking paper will be less likely to slip around while you try to roll the dough out. Sprinkling flour on top of the dough as you roll also helps; this keeps the underside of the dough stickier than the top side, and consequently it will be less likely to stick to your rolling pin and get lifted up.
6) Roll the dough out as thin as you can; about 1-2mm thick.
7) Using your TM spatula, gently cut parallel lines down the dough, about 5cm apart. Then cut more lines perpendicular to those lines to make squares. Then cut each square in half on the diagonal, to make triangles.
8) Place the baking paper straight onto a baking tray (don’t worry about trying to spread the chips apart or anything, they will cook fine).
9) Bake for 10-15 minutes or until golden and crunchy! Check after 10 minutes!!!!! (I can’t stress this enough; I burnt the first batch.)
10) Repeat with remaining balls of dough.


These are great as a base for vegetarian nachos, but also fantastic to serve with dips at parties. Pop a couple into a lunchbox for an exciting little treat.

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