Indian Nachos Recipe

Indian nachos

  • serves 6 as a snack
  • Easy

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

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Ingredients

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

SALSA

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

YOGURT SAUCE

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

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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Nutritional Information

  • Kcals 396
  • Fat 18.6g
  • Saturates 8.2g
  • Carbs 38.3g
  • Sugars 8.1g
  • Fibre 5.4g
  • Protein 16.1g
  • Salt 1.5g
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