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Indo Mexican Chaat

Think crispy nachos, adorned with spicy tamarind chutney, tangy salsa, creamy yogurt, veggies, and a sprinkle of cheese or chaat masala. This is a Sanjeev Kapoor exclusive recipe.

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Indo Mexican Chaat

Indo Mexican Chaat

Main Ingredients Red kidney beans (rajma), Nacho chips
Cuisine Fusion
Course Snacks and Starters
Prep Time 7-8 hour
Cook time 11-15 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients 

  • ½ cup red kidney beans (rajma), soaked for 6-8 hours and boiled
  • Nachos as required
  • 1 tablespoon olive oil 
  • 1 teaspoon cumin seeds (jeera)
  • ¾ cup tomato puree
  • 1 teaspoon red chilli powder + for sprinkling
  • ½ teaspoon garam masala powder
  • 1 teaspoon coriander powder
  • Salt to taste 
  • 3-4 tablespoons red kidney bean stock 
  • 1 tablespoon fresh cream 
  • 1 medium tomato, deseeded and finely chopped
  • 1 cup yogurt, whisked
  • Green chutney for drizzling 
  • Date-tamarind chutney for drizzling
  • Chaat masala for sprinkling
  • Fresh coriander leaves for garnishing

Method

  1. Heat olive oil in a non-stick pan. Add cumin seeds and when it changes colour, add tomato puree and sauté for 1-2 minutes.
  2. Add 1 teaspoon chilli powder, garam masala powder and coriander powder, mix and cook for 1-2 minutes. 
  3. Add red kidney beans and salt and mix. Add red kidney bean stock, mix and cook for 2-3 minutes. Add cream, mix and cook for 1 minute. Transfer in a bowl and slightly cool.
  4. Arrange nachos in a serving platter. Put some red kidney bean mixture and tomato on top. Drizzle some yogurt, green chutney and date-tamarind chutney. Sprinkle some chaat masala and chilli powder and garnish with coriander leaves. 
  5. Serve immediately. 
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