To make the tikka masala sauce, heat oil in a non-stick pan. Add onion paste and cook for 10-15 minutes.

Then add ginger-garlic paste and cook until fragrant.

Add tomato puree, garam masala powder, coriander powder and turmeric powder.

Cook for 10-15 minutes or until the oil separates from the curry/sauce. It should be reddish-brown in colour.

Add yoghurt, red chilli powder, black pepper powder, sugar and salt.

Cook for 5 more minutes and then turn the flame off. Keep it aside to cool down.

In a large bowl, take all-purpose flour, maize flour, salt and oil.

Add the tikka masala sauce and mix. Add water and knead into a hard dough. Cover with a damp cloth. Leave the dough to rest for 10-15 minutes.

Heat oil in a wok.

Divide the dough into six balls.

Drizzle oil on the worktop and place a dough ball. Roll it out into a thin sheet.

Dork with a fork.

Cut it into equal triangles.

Deep fry the nachos in medium hot oil until it's golden brown in colour.

Take them out on an absorbent paper to drain off the excess oil.

Serve them hot with tikka masala mayo or tomato ketchup.