I was raking my mind on what nachos to make for today. I googled quite a bit to find something I liked and then found these vegetable chili nachos on Foodgawker. But instead of topping the nachos with traditional chili, I thought of giving the dish an Indian touch by topping it with Rajma masala (Kidney bean curry).
So I went ahead and Indianized (is that even a word???) all of the components and made it the same way as the regular nachos. This dish turned out so delicious and I was very impressed with my own creation.
My absolute favorite part of the whole dish is the Indian style guacamole I used to top the nachos. I never thought mixing mint/ green chutney with mashed avocado would make it this tasty. You just have to give this a try.
I served the nachos with a dollop of Greek yogurt instead of sour cream and some tamarind chutney for good measure. All in all, I thoroughly enjoyed this dish and can’t wait to serve it for family and friends.
1cupTomato tomatoespuree or 2~3 medium ripe fresh chopped
1tspchili powder PaprikaKashmiri Red or
1tspMethiKasoori , crushed
1AvocadoRipe , deseeded and mashed
1 ~ 3tbspsGreen Chutney(Store bought or homemade)
1cupCheeseGrated (I used Mexican blend, but grated Cheddar, Monterey Jack, Pepperjack or Mozzarella would work great)
Tamarind ChutneyAs needed
Red OnionAs needed , thinly sliced
TomatoAs needed , seeded and chopped
Greek YogurtAs needed
Make Pita Chips: Preheat oven to 400°F. Brush the naans with oil and cut into 6 wedges. Place them in a single on the baking sheet, sprinkle with salt and bake for 10~13 minutes or until they are crispy and crunchy. Turn the sheet halfway through baking for even cooking. Let cool and keep ready. These can be stored in an airtight container for later use as well.
Make Kidney Bean topping: Heat 1tbsp oil in a skillet, add onion and cook till they turn translucent, about 2~3 minutes. Stir in ginger+garlic paste and cook for another minute.
Add the tomato puree or chopped tomatoes, turmeric, chili powder, ground coriander, crushed kasoori methi and salt. Cover and cook on medium-low flame until oil starts to separate around the edges.
If using canned beans, rinse and drain well. Add to the tomato mixture along with cup of water. Simmer for 5~7 minutes or low flame until the mixture is thick. Add garam masala just before turning off the heat.
Make Spicy Indian style Guacamole: In a small bowl, mash avocado with the green chutney. Start with 1tbsp green chutney -- taste and add more as needed.
Assemble the Nachos: Preheat the broiler. Arrange the naan chips on a baking sheet. Top it with the bean mixture, sprinkle with a lot or little cheese and repeat the layers with more chips, beans and cheese.
Broil for 1~2 minutes. Stay close to the oven and when you see that the cheese is melted, take the tray out of the oven. Cool for 2 minutes, then top with the spicy guacamole, Greek yogurt, tamarind chutney, red onion, tomatoes and cilantro. Dig in right away.