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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.
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Prep Time 10 minutes
Cook Time 5 minutes
Course Appetizer, Brunch, Finger food, Game night, High Tea, Party, Starter, tea time
Cuisine Indian, Mexican
Servings 8 people

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.