Phulka Chips – Salsa & Guacamole

Method

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1. 1

   Cut the phulkas into square chips and microwave them for 30 seconds to 1 minute, until crisp.

Salsa

1. 2

   Steam the 4 large tomatoes, then purée the pulp and sieve the purée to remove the skins and seeds.

2. 3

   Add the chilli flakes, salt and pepper and mix well. Cook on a medium flame until the purée is very thick, then take it off the heat and let it cool.

3. 4

   Finely chop the remaining tomato and the coriander leaves, add them to the cooked salsa sauce and mix well. Use as needed.

Guacamole

1. 5

   Deseed the avocados and scoop out the pulp. Mash it with a fork.

2. 6

   Add the curd, salt and pepper and mix until blended.

3. 7

   Add the finely chopped tomato.

4. 8

   Cool the guacamole and use as needed.