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Blogging Marathon# 59: Week 1/ Day 2

Theme: Bring on the Nachos

Dish: Indian Style Nachos with Kidney Beans

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.

Print Recipe
Indian Style Nachos Yum
Nachos made with an Indian twist -- toasted naan bread topped with spicy kidney bean curry, Indian style guacamole and lots of cheese.
Indian Style Nachos
Course snack
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 Wholewheat or Regular Naans
  • 2 tbsps Oil
  • 1 15 oz . cans Red Kidney Beans kidney beans or 1cups cooked
  • 1 Onion Small , finely chopped
  • 1 cup Tomato tomatoes puree or 2~3 medium ripe fresh chopped
  • ½ tsp Ginger+garlic paste
  • 1 tsp chili powder Paprika Kashmiri Red or
  • ¼ tsp Turmeric
  • ½ tsp Coriander Ground
  • ½ tsp Garam Masala
  • 1 tsp Methi Kasoori , crushed
  • To taste Salt
  • 1 Avocado Ripe , deseeded and mashed
  • 1 ~ 3 tbsps Green Chutney (Store bought or homemade)
  • 1 cup Cheese Grated (I used Mexican blend, but grated Cheddar, Monterey Jack, Pepperjack or Mozzarella would work great)
  • Tamarind Chutney As needed
  • Red Onion As needed , thinly sliced
  • Tomato As needed , seeded and chopped
  • Greek Yogurt As needed
  • 2 tbsps Cilantro
Course snack
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 Wholewheat or Regular Naans
  • 2 tbsps Oil
  • 1 15 oz . cans Red Kidney Beans kidney beans or 1cups cooked
  • 1 Onion Small , finely chopped
  • 1 cup Tomato tomatoes puree or 2~3 medium ripe fresh chopped
  • ½ tsp Ginger+garlic paste
  • 1 tsp chili powder Paprika Kashmiri Red or
  • ¼ tsp Turmeric
  • ½ tsp Coriander Ground
  • ½ tsp Garam Masala
  • 1 tsp Methi Kasoori , crushed
  • To taste Salt
  • 1 Avocado Ripe , deseeded and mashed
  • 1 ~ 3 tbsps Green Chutney (Store bought or homemade)
  • 1 cup Cheese Grated (I used Mexican blend, but grated Cheddar, Monterey Jack, Pepperjack or Mozzarella would work great)
  • Tamarind Chutney As needed
  • Red Onion As needed , thinly sliced
  • Tomato As needed , seeded and chopped
  • Greek Yogurt As needed
  • 2 tbsps Cilantro
Indian Style Nachos
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 59.

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6 thoughts on “Indian Style Nachos with Kidney Beans (Naan-Chos)”

  1. OMG this is simply out of the world Pavani..even though I have a list of dishes I want to try, this is GREAT..I might borrow your idea after all..very nicely presented too..

  2. WOW WOW & WOW – I love the way you incorporated the Indian flavors in every element – from the guac to the beans…great job!!!!!

  3. WOW WOW & WOW – I love the way you incorporated the Indian flavors in every element – from the guac to the beans…great job!!!!!

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