We will be posting an amazing recipe each Friday in our ‘Festive Flavours’ series for the next four weeks. Congratulations go to Mohammed A. this week, who is a courier on the Just Eat network, for submitting his delicious recipe for ‘Indian Style Nachos’.
Mohamed says ‘Indian Style Nachos is a fusion of Indian Chaat and Loaded Nachos. It is loved in our household, amongst the grown ups and kids. Preparation takes little time and is effortless which allows the children to help too. It is thoroughly enjoyed by the entire family during the festive holiday whilst watching our favourite Christmas movies. More importantly, with rising costs and many households feeling the pinch, it also serves as a cost effective party essential that can be tailored according to your taste. We like to add lots of cheese, toast the nachos and cheese under the grill and then top it with chaat spices, salsa, chutney, yoghurt and pomegranate. Just remember to be cautious with the spice and definitely skip the jalapenos for the kids. This fun appetiser has everything you want, and more!’
Ingredients
Black Bean-Potato Masala Mixture
- ¾ cup cooked black beans, lightly mashed
- 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 medium 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 tablespoon 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
Method
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 (a good blend could be 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!
