Oats Chips and Tomato Salsa Dip

1. Grind the oats in a mixer jar to make a fine powder and transfer to a mixing bowl.

2. Add salt to taste.

3. Add a pinch of turmeric powder.

4. Add 1/2 teaspoon ajwain and mix well, then add water to knead a soft dough.

5. Roll out a few larger balls from the dough.

6. Sprinkle some oats or wheat flour on a rolling board.

7. Roll each ball into a very thin circle, similar to a chapati.

8. Heat a pan and place the oats chapati on it.

9. Cook on low to medium flame for 5-7 minutes, then flip.

10. Spread less than 1/2 teaspoon oil, flip again, and press with a folded thick cloth to roast evenly.

11. Spread less than 1/2 teaspoon oil again, flip, and roast until golden-brown and crispy.

12. Transfer to a chopping board and cut into pieces while hot.

Salsa dip

1. Take a mixing bowl and add 2 large finely chopped tomatoes.

2. Add 2 finely chopped green chilies.

3. Add 1 small finely chopped onion.

4. Add some finely chopped coriander leaves.

5. Add 1/2 teaspoon tomato ketchup if desired.

6. Add the burnt tomato paste by roasting one tomato over the stove flame to char the skin and then grinding it.

7. Add juice from 1/2 lime.

8. Add salt to taste and mix well.

Notes

1. This is a healthy, Indian-inspired fusion dish made without oven or frying, using a gas stove.