Tomato Nachos

A quick and easy recipe to make scrumptious Tomato Nachos This is a Sanjeev Kapoor exclusive recipe.

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Tomato Nachos

Main Ingredients Fresh tomato puree, Maize flour (makai ka atta)
Cuisine Mexican
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Tomato Nachos

  • 1/2 cup Fresh tomato puree
  • 1 cup Maize flour (makai ka atta)
  • 1 cup Refined flour (maida)
  • to taste Salt
  • to taste Black peppercorns crushed
  • for greasi to deep fry Oil
  • Pineapple salsa
  • 1 cup Pineapple finely chopped
  • 1 Medium onion finely chopped
  • 2 tablespoons Fresh coriander leaves chopped
  • 1-2 Green chillies finely chopped
  • 1 teaspoon Red chilli powder
  • to taste Salt
  • to taste Black peppercorns cruhsed
  • 1/2 teaspoon Tabasco sauce
  • 1 tablespoon Lemon juice


  1. To make tomato nachos, take maize flour in a bowl, add refined flour, salt, crushed peppercorns, tomato puree and mix well. Add sufficient warm water and knead into stiff dough. Cover with a damp cloth and set aside for 10-15 minutes
  2. Divide the dough into equal portions and shape them into balls. Drizzle a little oil on a worktop and roll out each portion into thin sheets.
  3. Prick the sheets all over with a fork, trim the edges to straighten them and cut into triangles with a pizza cutter.
  4. Heat sufficient oil in a wok. Slide in these dough triangles into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
  5. To make pineapple salsa, take pineapple in a bowl, add onion, coriander leaves, green chillies, red chilli powder, salt, black peppercorns, Tabasco sauce and lemon juice and mix well.
  6. Transfer the nachos in a serving plate and salsa into a serving bowl and serve immediately.