Indian Style Nachos | Sanjeev Kapoor Khazana

Roti baked and made into nachos and topped with indian style beans and cheese sauce.

INDIAN STYLE NACHOS

Ingredients

4 medium chapattis
1 cup kidney beans, soaked overnight and boiled
1 tablespoon oil + for greasing
1 tablespoon chopped garlic
1 teaspoon cumin seeds
1 medium onion, finely chopped
Salt to taste
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
½ teaspoon cumin powder
1 teaspoon rajma masala
1 medium tomato, finely chopped
Salsa as required
Cheese sauce as required
Chopped fresh coriander leaves for garnishing

Method

1. Preheat oven to 180° C. Grease a baking tray with some oil.
2. Cut chapattis into small triangles and transfer on the greased baking tray. Put the tray in preheated oven and bake for 5-7 minutes.
3. Heat 1 tablespoon oil in a non-stick pan. Add garlic and sauté for 30 seconds. Add cumin seeds and sauté or 30 seconds.
4. Add onion and sauté till translucent. Add salt and sauté. Add turmeric powder, chilli powder, coriander powder, cumin powder and rajma masala, mix and cook for 1-2 minutes.
5. Add tomato, mix and cook till it turns soft and pulpy. Add kidney beans, mix and cook for 1-2 minutes.
6. Place baked chapatti triangles on a serving platter. Put some kidney beans mixture and salsa on top. Drizzle some cheese sauce on top and garnish with some coriander leaves.
7. Serve immediately.

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