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Home » Festival recipes » Diwali recipes » Indian Nachos (Vegetarian)

Indian Nachos (Vegetarian)

Published: Oct 20, 2022

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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.

tortilla chips topped with bean mixture, cheese and chutneys served in a baking tray

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

beans, potato, onion, pepper and spices added in a steel bowl and mixed

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)

tomato, onion, cilantro, jalapeno mixed in a glass bowl for salsa

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

yogurt mixed with spices

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

coriander, coconut, ginger, garlic and green chili added to blender and pureed

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.

tortilla chips topped with bean potato mixture and 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.

cheese is added to the tortilla tray and baked till it 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!

baked indian nachos topped with yogurt, chutneys and pomegranate

indian style nachos served in a baking tray

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.

tortilla chips topped with bean mixture, cheese and chutneys served in a baking tray

Indian Style Nachos (Vegetarian)

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.
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: Indian
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 8
Author: Madhavi

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!

Notes

Serve the nachos immediately to maintain the crunch!
Coriander chutney and Date chutney can be found in the Indian stores. 
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!

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About me

Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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