For nachos:

Mix flours, salt and knead into soft pliable dough with water.

Divide into 2 parts. Roll into large rectangles on a clean work surface.

Use dry flour to dust the surface for ease.

Cut first into 2" strips, and then into 2" squares.

Then halve into triangles. Deep fry till lightly golden.

Drain and keep aside to cool.

For mustard cheese sauce:

Mix all ingredients together till a smooth paste is formed.

Add some milk if too thick.

Spread nachos in a shallow casserole, pour sauce on top.

Bake in a hot oven at 250 °C for 10 minutes or till sauce is lightly browned.

Serve hot with warm garlic bread or as is.

Making time: Nachos-30 minutes; Remaining-25 minutes

Shelflife: The fried nachos can be stored outside for 1 week or more.