Tortilla Triangles With Avocado Salsa

A quick to make recipe from Kurma Dasa's '52 Quick Vegetarian cards'. When I make these, I'll be leaving out all those hot ingredients, but I know I'm undoubtedly in a minority in this taste preference so I'm posting the recipe as on the card! The reviewers so far, I have noted, have omitted the asafetida powder. The Zaar Kitchen Dictionary says that garlic powder or onion powder can be used as a substitute.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 4  corn tortillas
•  oil (for frying)

• SALSA

• 2  avocados, firm but ripe, halved, peeled and chopped
• 5  tablespoons iceberg lettuce, inner leaves, finely shredded
• 1  small green chili pepper, seeded and sliced into fine julienne strips
• 1⁄4 teaspoon asafoetida powder
• 2  teaspoons lime juice
• 2  tablespoons coriander leaves, finely chopped
• 1  medium dried chipotle chiles, finely chopped & reconstituted in a few tablespoons of hot water for 15 minutes or 1  teaspoon  smoky hot spanish paprika
• 1⁄4 teaspoon fresh ground white pepper
• 1⁄2 teaspoon salt

Directions

1. Cut each tortilla into 6 wedges, heat some oil in a small frying pan, shallow-fry the wedges until golden and crips and drain on paper towels.
2. Combine all the salsa ingredients in a bowl and mix gently.
3. Serve the tortilla wedges with the salsa as an appetiser or as a snack.