Indian-Style Nachos

Ingredients (serves 2–3):

• 1 can chickpeas (400 g), drained & rinsed

• 1 packet tortilla chips (or doritos)

• 1 onion, finely chopped

• 1 tomato, finely chopped

• ½ cup pepper, finely chopped

• ½ cup microwaved sweet corn (optional)

• 2–3 tbsp green chutney (recipe at bottom)

• 2–3 tbsp tamarind chutney (recipe at bottom)

• 2 tbsp yogurt or mayo

• 1 cup grated cheese

• Fresh coriander, chopped

Spices:

• ½ tsp garam masala (or any masala of your choice)

• ½ tsp roasted cumin powder

• ½ tsp chili powder

• Salt to taste

Method:

Prepare chickpeas:

• Heat a small pan with 1 tsp oil.

• Add rinsed canned chickpeas, sprinkle masala, cumin, chili powder, and a pinch of salt.

• Toss for 3–4 minutes until warm and flavorful.

Layer nachos:

• Spread tortilla chips on a plate or baking tray.

• Add chickpeas, onion, tomato, capsicum, and corn on top.

Add sauces:

• Drizzle green chutney, tamarind chutney, and yogurt/mayo.

Cheese it up:

• Sprinkle grated cheese generously.

Either serve as-is OR baker 2–3 mins until cheese melts.

Finish:

• Garnish with coriander and a squeeze of lemon juice. Serve immediately!

Green Chutney (Mint-Coriander)

• 1 cup fresh coriander leaves

• ½ cup fresh mint leaves

• 2 green chilies (adjust to taste)

• 1 small garlic clove

• 1-inch piece ginger

• Juice of ½ lemon

• Salt to taste

• 1–2 tbsp water (adjust consistency)

Blend everything into a smooth paste. Adjust salt & lemon to taste.

Tamarind Chutney 

• ½ cup tamarind pulp (soak tamarind in hot water & strain, or use ready pulp)

• ½ cup brown sugar

• 1 tsp roasted cumin powder

• ½ tsp chili powder

• ½ tsp black salt

• 1 cup water

• Heat tamarind pulp + sugar in a pan.

• Add spices and simmer for 8–10 mins until slightly thick.

• Cool completely before using.