For the tortilla chips:

1. In a large bowl, mix together the corn meal, all purpose flour, salt, paprika powder, dried mixed herbs and olive oil and mix well.
2. Add warm water gradually and mix into a soft pliable dough.
3. Allow the dough to rest for 15-20min. Divide the dough into sex equal portions and roll into balls.
4. Dust the balls with flour and roll into a thin tortilla or chapathi of 6-8″ in diameter.
5. Dry Roast the tortilla lightly on both sides and set aside. Repeat the same procedure with the remaining portions of the dough.
6. Stack the tortillas on top of each other and cut them into 8 portions.
7. Heat sufficient oil in a wok and deep fry the tortillas till golden brown.
8. Drain on an absorbent paper and set aside.

For the Salsa:

1. Assemble all the ingredients except the olive oil and coriander leaves in a blender jar and pulse the contents 5-6times. Take care not to blend the contents to a fine puree. The mixture should be chunky.
2. Heat the olive oil in a wok and tip the blended salsa into the oil. Fry the mixture for a minute and set aside to cool. Stir in the chopped coriander and serve with tortilla chips.