Indo Mexican Chaat

A fusion recipe of Indian and Mexican flavours This is a Sanjeev Kapoor exclusive recipe.

New Update
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 list for Indo Mexican Chaat

  • 3/4 cup Red kidney beans (rajma) , soaked overnight and boiled
  • as required Nacho chips
  • 1 tablespoon Olive oil
  • 1/2 teaspoon Cumin seeds
  • 1 cup Tomato puree
  • 1/2 teaspo to sprinkle Red chilli powder
  • 1/2 teaspoon Garam masala powder
  • 1/2 teaspoon Coriander powder
  • to taste Salt
  • 1/4 cup Red kidney beans (rajma) stock
  • 1 tablespoon Fresh cream
  • 1 medium Tomato , seeded and finely chopped
  • 1 cup Yogurt , whisked
  • for drizzling Green chutney
  • for drizzling Date and tamarind chutney
  • for sprinkling Chaat masala
  • for garnishing Fresh coriander leaves


  1. Heat olive oil in a non-stick pan, add cumin seeds and when their colour changes, add tomato puree, mix and cook for 1-2 minutes.
  2. Add 1 red 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 well. 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 cool slightly.
  4. Arrange nachos on a serving platter. Put some red kidney bean mixture on each nacho and top with some tomato. Drizzle some yogurt, green chutney and date-tamarind chutney over each nacho. Sprinkle some chaat masala and red chilli powder over and garnish with coriander leaves. Serve immediately.