Nachos - SK Khazana

You can now make one of the most popular starters from mexico – they are so easy to make and so crunchy and tangy This is a Sanjeev Kapoor exclusive recipe.

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Nachos - SK Khazana

Main Ingredients Cornmeal
Cuisine Mexican
Course Snacks and Starters
Prep Time 8-10 hour
Cook time 26-30 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Nachos - SK Khazana

  • 1/2 cup Cornmeal


  1. To make the dough, heat oil in a non-stick pan, add turmeric powder and mix well. Cook for a few seconds and take the pan off the heat.
  2. Take refined flour in a large bowl, add corn meal, turmeric oil, salt and sufficient warm water and knead to a soft dough. Set aside for 10-15 minutes.
  3. To make the refried beans, heat oil in a non-stick wok, add 2 tsps garlic and sauté till golden brown.
  4. Add onion, mix well and saute till golden brown. Add tomato and sauté well. Add salt, mix well and saute till tomatoes become pulpy.
  5. Add paprika powder and cumin powder and mix well. Add kidney beans, mix well and mash the beans lightly with the back of the spoon.
  6. Add ¼ cup water and mix well. Add crushed black peppercorns and mix till well combined. Take the pan off the heat.
  7. For the cheese sauce, heat butter in another non-stick pan and let it melt. Add refined flour, mix and sauté taking care that its colour does not change.
  8. Add milk and mix well so that no lumps are formed. Tear the cheese slice and add to the sauce. Mix well till the cheese melts and cook till the sauce thickens. Take the pan off the heat.
  9. To make the salsa, take tomatoes in a bowl, add onion, green chilli, lemon juice, coriander leaves and tomato juice and mix well. Add saltand mix well.
  10. To make the nachos, heat sufficient oil in a deep pan. Grease the worktop with a little oil. Take a portion of the dough, shape it into a ball and flatten it slightly. Place the dough on the greased worktop and roll it into a thin sheet. Trim the sides and cut into equal strips. Prick all over with fork and cut into triangles with a pizza cutter. Slide in these triangles into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. Sprinkle paprika and salt while the nachos are hot and toss well.
  11. To assemble, put the nachos in a serving bowl. Top them withrefried beans and salsa and drizzle cheese sauce through a squeezy bottle. Garnish with black olives slices, jalapenos slices and a curly parsley sprig. Serve immediately.