Indian Cooking Recipe : Baked Corn Chips Ingredients : For the baked corn chips : 3 teacups crushed corn chips 3 onions 2 tsp dhana-jira powder 2 tsp chilli powder 2 tbsp oil 1 recipe hot sauce 4 tbsp grated cooking cheese salt to taste For the hot sauce : 1 kg. (2¼ lb.) red tomatoes 6 red dry chillies 1 onion, chopped ¼ tsp ajwain 3 tsp sugar 2 tbsp oil salt to taste For the corn chips : 1½ teacups maize flour (makai-ka-atta) 1 teacup maida 3 tsp oil ¾ tsp salt oil for deep frying Method : For the hot sauce : Soak the chillies in ½ teacup of water for 15 minutes. Heat the oil in a vessel and sauté the onions for some time. Put the tomatoes and the chillies (with the water) and cook till the tomatoes becomes soft. Blend the mixture in a liquidiser and strain the sauce. Put the ajwain, sugar and salt and boil for 10 minutes. For the baked corn chips : Chop the onions into cubes. Heat the oil in a vessel and sauté the onions for at least 3 minutes. Put the dhana-jira powder, chilli powder and salt. Cover and cook until the onions become tender. Spread the onions at the bottom of greased baking dish. Dip the corn chips in hot water for a few seconds and drain. Spread these chips over the onions. Pour the hot sauce, put the cheese and bake in a hot oven at 450ºF for 20 minutes. Ready to serve hot. For the corn chips : Mix the flours. Put the oil and salt to make a soft dough by using water. Roll out thin rounds about 100 mm. (4") in diameter with the help of maida. Prick lightly with a fork. Deep fry in hot oil on both sides. Crush into chips.