Olive Magazine
Indian Nachos Recipe

Indian nachos

Published: February 26, 2019 at 3:47 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6 as a snack

Give this classic cheesy snack an Indian twist with crispy curried chickpeas and minty yogurt sauce

  • Vegetarian
Nutrition:
NutrientUnit
kcal396
fat18.6g
saturates8.2g
carbs38.3g
sugars8.1g
fibre5.4g
protein16.1g
salt1.5g
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Try this Indian-style twist on nachos, then check out our classic nachos.

Ingredients

  • 400g tin chickpeas, drained
  • 1 tbsp groundnut oil
  • ½ tsp cumin seeds
  • ½ tsp mild curry powder
  • 2 naans, cut into triangles
  • 1 tbsp butter, melted
  • 150g cheddar, grated
  • 1 green chilli, finely chopped

SALSA

  • 12 baby plum tomatoes, chopped
  • ½ red onion, finely chopped
  • a handful coriander, chopped

YOGURT SAUCE

  • 150ml pot natural yogurt
  • ½ a clove garlic, crushed
  • 1 tsp mint sauce

Method

  • STEP 1

    To make the salsa, toss all the ingredients together with a pinch of salt.

  • STEP 2

    To make the yogurt sauce, mix all the ingredients with a pinch of salt.

  • STEP 3

    Heat the oven to 200C/fan 180C/gas 6. Rinse the chickpeas in a sieve under running water then drain well and pat dry on kitchen paper. Toss the chickpeas with the oil and ½ tsp of salt, and spread out on a baking tray. Cook for 30-35 minutes or until golden and crisp on the outside. Toss with the cumin seeds and curry powder, and cook for another 2-3 minutes.

  • STEP 4

    Brush the naan pieces with melted butter and spread out on a baking tray. Cook for 15 minutes until crisp, then cool.

  • STEP 5

    To assemble the nachos, spread the crispy naan pieces over the base of a heatproof serving dish. Scatter over the cheese, chilli and ½ the chickpeas, and put back in the oven for 5 minutes until the cheese has melted.

  • STEP 6

    Top with the remaining crispy chickpeas, scatter over the salsa and drizzle with the yogurt sauce.

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