Indian Cheesy Nachos Chaat
Experience a fusion of Indian and Mexican food with Chaat-Style Indian Nachos, which blends the components of a flavorful chaat with cheesy nachos. Corn tortilla chips are layered with classic nachos toppings as well as elements from chaat - chickpeas, potatoes, chutneys, and bold spices.
Servings: 6 people
Calories: 422kcal
Equipment
Ingredients
- 10 ounces tortilla chips
- 2 cups Mexican cheese shredded
- ½ cup Russet potatoes boiled and diced into cubes
- 4 oz chickpeas drained
- 1 roma tomato diced
- ¼ red onion diced
- ¼ cup pomegranate seeds
- ¼ cup pickled jalapeños
- ½ teaspoon Kashmiri chili powder
- ½ teaspoon chaat masala
- ½ teaspoon ground cumin roasted
- ¼ cup tamarind date chutney
- ¼ cup cilantro-mint chutney
Toppings
- guacamole
- sour cream
- cilantro chopped
Instructions
- Prep - Preheat the oven to 425℉. Dice the tomatoes. Dice the potato. Put the diced potatoes in a heat safe bowl and cover it with cling wrap. Microwave on high for 5 minutes, or until the potatoes are tender. Rinse and drain the canned chickpeas. Dice the red onion. Fill a half sheet pan with the tortilla chips.
- Top the tortilla chips with the shredded Mexican cheese. Pop the sheet tray in the oven for 5 minutes, or until the cheese has fully melted. Remove the tray from the oven.
- Being careful of the hot tray, top the cheesy tortilla chips with the diced tomatoes, diced potatoes, diced red onion, drained chickpeas, pickled jalapeños, and pomegranate arils.
- Sprinkle the roasted cumin powder, chaat masala, and Kashmiri chili powder. You'll especially want to hit the areas that have chickpeas and potatoes to make sure they're seasoned.
- Drizzle the cilantro-mint chutney and tamarind date chutney.
- Add large dollops of guacamole and sour cream in the middle when you're ready to serve. Enjoy!
Notes
- Checkout the section How to Make Nachos Chaat for instructions on how to make homemade cilantro-mint chutney and tamarind-date chutney.
- These nachos don't store or reheat well due to the chutney. However, you can reheat it at 350℉ to melt the cheese again.
