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.
Servings: 8
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.