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Read MoreIndian Nachos
Crunchy puris topped with corn, salsa, yogurt, black beans, avocado, date chutney and lot more! This appetizer is so simple to throw together and very delicious! Perfect vegetarian recipe to feed a crowd in little time.
I will definitely be upsetting a few Indians and Mexicans here. But I take the liberty of doing so only to suggest that these nachos have absolutely changed my life. Those are big words to say and yet I am here saying them. This is a simple throw together appetizer that is perfect to make in a few minutes. I like to have everything prepped ahead and stored in boxes and bottles. When ready to serve just layer it on.
The beauty about this recipe you can make it our own and use any chutneys or sauces you prefer. I also suggest using a variety of toppings you like, customize it and make it special. This recipe has the vibes of Indian street food chaat but with a little Mexican flavor element.
What are nachos?
Nachos are basically tortilla chips, cheese and jalapeños, they are mexican in origin and a simple vegetarian appetizer recipe. Today there are many variations and varieties on how to make nachos, they can be topped with minced meat, sauces and many more ingredients.
What is Indian chaat?
Chaat is a type of Indian street food that is very popular all over. There are a variety of recipes that come under chaat and can be used also these are mostly vegetarian dishes and consist of green coriander and mint chutney, date and tamarin chutney, yogurt, chaat masala, sev, potatoes etc. they could be sandwiches or vada pav or pani puri etc.
What are Indian nachos?
Indian nachos are a combination of nachos and Indian chaat that make for the easiest and tastiest vegetarian appetizer.
What ingredients do you need to make these Indian nachos?
To make these nachos we tortillas but I used homemade puris. I topped it with pan fried spiced chickpeas, black beans, corn, jalapeños, shredded cheese, pickled onions and fresh coriander. For the sauces I used a tomato salsa, coriander mint chutney, yogurt and tamarind date sauce. Garnish with sev and chaat masala.
What substitutes can you use to make these Indian nachos?
Instead of the puris you can use tortilla chips (which is a delicious option). You can also use guacamole or avocados in this recipe – they are a fantastic addition. If you don’t like green chutney or tamarind chutney you can leave them out or use a chimmichuri sauce for the nachos. I love the texture of shredded cheese but if it is not your cup of tea then you can use any cheese sauce of your choice. If you don have the sev you can leave it out and use roasted peanuts instead. The chaat masala is optional and if you cant find it, you can use cumin powder, coriander powder and little pepper powder.
What equipment do you need to make these Indian nachos?
To make the chickpeas we need a saute pan and spatula, however the rest is layered into the serving platter. I would recommend you using a large platter. You may need a chopping board and knife to cut the boiled but I like to smash them in my hands. Also, you will need spoons.
How to make these Indian nachos?
In a sauté pan, pan fry the chick peas in 1 tbsp ghee, with cumin powder, paprika powder, coriander powder, turmeric powder and salt until golden. Take off the heat and set aside. In a platter, layer the puris evenly. Crumble up the boiled potatoes top on top. Add the corn, black beans, pickled onions, jalapeños and shredded cheese. Dollop over the chutneys and salsa, top with yogurt. Finish with sev, fresh coriander and a sprinkle of chaat masala.
How to make Puris at home?
Mix 1 cup all purpose flour with 2 tbsp ghee, 1 jeera (cumin seeds) and a pinch of salt. Now we add ice cold water, 1 tbsp at a time until you have a sticky enough mixture to form a smooth dough. I used 1/4 cup of water in total but this can vary. Heat up oil in a stock pot, while its getting hot divide the dough ball into 3 and roll out each piece to 1/2 cm thickness, cut into triangles and deep fry until golden and puffed – around 1-2 minutes. Let the puri drain on kitchen paper towel.
How to pickle onions at home?
Picked onions – slice the onions, transfer to a bowl, squeeze 1/2 lime juice into it, add a pinch of salt and using your hands scrunch and break up the onions. Let this sit for 5-10 minutes.
Serving and storing these Indian nachos?
These nachos are best served immediately as the puris will get soggy and soft. You can have all the ingredients stored in cups and set aside, when ready to eat just assemble. I wouldn’t recommend storing these nachos once they are prepared as they will not last. I also like to serve all the topping separately and allow everyone to make their own version what they would prefer to have the puris with.
Now that we have covered how to make these Indian Nachos, you can have a look at the recipe video on my socials but let’s get to it.
If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.
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Indian Nachos
Crunchy puris topped with corn, salsa, yogurt, black beans, avocado, date chutney and lot more! This appetizer is so simple to throw together and very delicious! Perfect vegetarian recipe to feed a crowd in little time.
Equipment
- Sauté pan
- Rubber spatula
- Large platter
- Knife
- Chopping board
- Spoons
Ingredients
For the chickpeas
- 1/2 chickpeas canned
- 1/2 tsp cumin powder
- 1/2 tsp paprika powder
- 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
- Pinch of salt
For the nachos
- 400 gm Homemade puris or Store bought puris check the note below for the recipe on how to make it at home
- 1/2 potato boiled & peeled
- 1/2 cup canned corn
- 1/2 cup black beans
- 1/2 onion pickled - check note below
- 1/2 cup shredded cheese
- 1/4 cup jalapeños
- 4 tbsp green coriander and mint chutney
- 4 tbsp tamarind and date chutney
- 4 tbsp yogurt beaten until smooth
- 4 tbsp tomato salsa homemade or store bought
For the top
- 1/4 cup sev
- 1 lime (cut into wedges)
- 1/4 fresh coriander
- 2 tsp chaat masala powder
Instructions
- In a sauté pan, pan fry the chick peas in 1 tbsp ghee, with cumin powder, paprika powder, coriander powder, turmeric powder and salt until golden. Take off the heat and set aside.
- In a platter, layer the puris evenly. Crumble up the boiled potatoes top on top.
- Add the corn, black beans, pickled onions, jalapeños and shredded cheese.
- Dollop over the chutneys and salsa, top with yogurt.
- Finish with sev, fresh coriander and a sprinkle of chaat masala.
Notes
- Homemade puris - Mix 1 cup all purpose flour with 2 tbsp ghee, 1 jeera (cumin seeds) and a pinch of salt. Now we add ice cold water, 1 tbsp at a time until you have a sticky enough mixture to form a smooth dough. I used 1/4 cup of water in total but this can vary. Heat up oil in a stock pot, while its getting hot divide the dough ball into 3 and roll out each piece to 1/2 cm thickness, cut into triangles and deep fry until golden and puffed - around 1-2 minutes. Let the puri drain on kitchen paper towel.
- Picked onions - slice the onions, transfer to a bowl, squeeze 1/2 lime juice into it, add a pinch of salt and using your hands scrunch and break up the onions. Let this sit for 5-10 minutes.
1 thought on “Indian Nachos”
Was damn tasty
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