Indian nachos
Published: February 26, 2019 at 3:47 PM
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Serves 6 as a snack
Easy
Total time: 50 mins
A star rating of 5 out of 5.1 ratingRate
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Give this classic cheesy snack an Indian twist with crispy curried chickpeas and minty yogurt sauce
Vegetarian
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Try this Indian-style twist on nachos, then check out our classic nachos.
Ingredients
Nutrition
-
400g tin chickpeas
drained
-
1 tbsp groundnut oil
-
½ tsp cumin seeds
-
½ tsp mild curry powder
-
2 naans
cut into triangles
-
1 tbsp butter
melted
-
150g cheddar
grated
-
1 green chilli
finely chopped
SALSA
-
12 baby plum tomatoes
chopped
-
½ red onion
finely chopped
-
a handful coriander
chopped
YOGURT SAUCE
-
150ml pot natural yogurt
-
½ a clove garlic
crushed
-
1 tsp mint sauce
Nutrition: per serving
- kcal396
- fat18.6g
- saturates8.2g
- carbs38.3g
- sugars8.1g
- fibre5.4g
- protein16.1g
- salt1.5g
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Method
-
step 1
To make the salsa, toss all the ingredients together with a pinch of salt.
-
step 2
To make the yogurt sauce, mix all the ingredients with a pinch of salt.
-
step 3
Heat the oven to 200C/fan 180C/gas 6. Rinse the chickpeas in a sieve under running water then drain well and pat dry on kitchen paper. Toss the chickpeas with the oil and ½ tsp of salt, and spread out on a baking tray. Cook for 30-35 minutes or until golden and crisp on the outside. Toss with the cumin seeds and curry powder, and cook for another 2-3 minutes.
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step 4
Brush the naan pieces with melted butter and spread out on a baking tray. Cook for 15 minutes until crisp, then cool.
-
step 5
To assemble the nachos, spread the crispy naan pieces over the base of a heatproof serving dish. Scatter over the cheese, chilli and ½ the chickpeas, and put back in the oven for 5 minutes until the cheese has melted.
-
step 6
Top with the remaining crispy chickpeas, scatter over the salsa and drizzle with the yogurt sauce.
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