Indo-Mexican Vegetarian Nachos- Nachos and Indian Chaats come together to make a beautiful, drool worthy appetizer which is crunchy, cheesy, spicy and tangy. A perfect blend of texture and flavors.
These Indian Nachos are packed with flavor. Tortilla chips are topped with a filling made of black beans, potato and chaat masala, and topped with jalapeno and grated cheese.
We bake these nachos till the cheese melts, and then top it with fresh homemade salsa, and assorted Indian chutneys. Makes for a fun vegetarian party appetizer.
More Indo-Mexican recipes you will love – Masala Quesadillas & Indian Style Potato Tacos.
How to make Vegetarian Indian Nachos
Black Bean Potato Masala Topping
To a large bowl add slightly mashed ¾th cup of cooked black beans, one small boiled potato, ½ cup finely diced onion, ½ cup diced bell pepper, one grilled corn, 1 teaspoon chaat masala, 1 teaspoon Kashmiri red chili powder, 1.5 teaspoon cumin powder and salt to taste. Mix it, taste and adjust the seasoning.
Onion Tomato Salsa (Pico de Gallo)
To a bowl add ½ cup finely diced onion, 2 finely diced plum tomato, pickled or fresh jalapeno, lime juice, ¼th cup cilantro and salt. Mix it well.
Yogurt Sauce
In a small bowl add ½ cup hung yogurt (from full fat milk), ½ teaspoon chaat masala, ½ teaspoon sugar, ¼ teaspoon salt, and ½ teaspoon roasted cumin powder. Mix it and set a side.
Cilantro Chutney
Add cilantro, green chili, dry coconut, ginger, garlic, cumin, salt, lime juice, small ice cube (to retain green color) and very little water. Blend until smooth
Assembling & Baking
Preheat the oven to 400 F ( 200 C). Line a baking sheet with tortilla chips. Evenly add the bean-potato mixture all over the chips. Top it with thinly sliced Jalapeno.
Now add grated cheese ( I used Mexican Blend which had sharp cheddar, colby and Monterey Jack)
Place the tray in the preheat oven and bake for 7-8 minutes or until cheese melts.
Remove the pan from the oven, and add the onion tomato salsa ( use a slotted spoon to remove excess water). Drizzle cilantro chutney, tamarind-date chutney and yogurt sauce and finally top it pomegranate seeds.
Serve the nachos immediately to maintain the crunch!
Tips & Notes
You can prep all the ingredients 1-2 days in advance. Bake them right before you serve them, if not the tortilla chips will become soggy.
If serving kids, skip the fresh jalapeno or use pickled jalapenos.
Indian Style Nachos (Vegetarian)
Ingredients
Black Bean-Potato Masala Mixture
- ¾ cup cooked black beans, lightly mashed (I used canned beans)
- 1 small potato, boiled, peeled and cubed
- ½ cup red onion, finely diced
- ½ cup green bell pepper, finely diced
- ¼ cup chopped cilantro
- 1 teaspoon chaat masala
- 1 ½ teaspoon cumin powder
- 1 teaspoon Kashmiri red chili powder
- salt to taste
Onion Tomato Salsa
- ½ cup onion, finely diced
- 2 medoum plum tomato, seeds removed finely diced
- ¼ cup cilantro, finely chopped
- lime juice to taste
- 1-2 tablespoon pickled or fresh jalapeno, finely chopped
- salt to taste
Yogurt Sauce
- ½ cup full fat yogurt
- ½ teaspoon chaat masala
- ½ teaspoon roasted cumin powder
- ½ teaspoon sugar
- ¼ teaspoon salt
Cilantro Chutney
- 1 bunch coriander leaves, washed and roughly chopped
- 1 tabelspoon dry coconut
- 1 teaspoon cumin seeds
- 1 teaspoon ginger
- 2 small garlic cloves
- 2 small green chili
- 1-2 teaspoon lemon juice
- salt to taste
- 1 ice cubes (helps to retain the green color)
- little water to blend
Other Ingredients
- Tortilla Chips as needed
- 1-2 cups grated cheese( add as per your liking) (I used Mexican Blend which had sharp cheddar, colby and Monterey Jack)
- 1 thinly sliced jalapeno
- tamarind date chutney (available in Indian stores)
- ⅓ cup pomegranate seeds
Instructions
BLACK BEAN POTATO MASALA TOPPING
- To a large bowl add slightly mashed ¾th cup of cooked black beans, one small boiled potato, ½ cup finely diced onion, ½ cup diced bell pepper, one grilled corn, 1 teaspoon chaat masala, 1 teaspoon Kashmiri red chili powder, 1.5 teaspoon cumin powder and salt to taste. Mix it, taste and adjust the seasoning.
ONION TOMATO SALSA (PICO DE GALLO)
- To a bowl add ½ cup finely diced onion, 2 finely diced plum tomato, pickled or fresh jalapeno, lime juice, ¼th cup cilantro and salt. Mix it well.
YOGURT SAUCE
- In a small bowl add ½ cup hung yogurt (from full fat milk), ½ teaspoon chaat masala, ½ teaspoon sugar, ¼ teaspoon salt, and ½ teaspoon roasted cumin powder. Mix it and set a side.
Cilantro chutney
- Add cilantro, green chili, dry coconut, ginger, garlic, cumin, salt, lime juice, small ice cube (to retain green color) and very little water. Blend until smooth
ASSEMBLING & BAKING
- Preheat the oven to 400 F ( 200 C). Line a baking sheet with tortilla chips. Evenly add the bean-potato mixture all over the chips. Top it with thinly sliced Jalapeno.
- Now add grated cheese ( I used Mexican Blend which had sharp cheddar, colby and Monterey Jack)
- Place the tray in the preheat oven and bake for 7-8 minutes or until cheese melts.
- Remove the pan from the oven, and add the onion tomato salsa ( use a slotted spoon to remove excess water). Drizzle cilantro chutney, tamarind-date chutney and yogurt sauce and finally top it pomegranate seeds.
- Serve the nachos immediately to maintain the crunch!
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