Indo Mexican Chaat

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

Method

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.