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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
- 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.
- Add 1 teaspoon chilli powder, garam masala powder and coriander powder, mix and cook for 1-2 minutes.
- 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.
- 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.
- Serve immediately.
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