Vegetarian Indian Style Nachos (Naan-Chos) Recipe

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These vegetarian naan-chos or Indian style Nachos are spicy, hearty and delicious. Naan chips are topped with spicy kidney beans and chutneys – delicious!!

In my quest to find ‘different’ nacho recipes, I tried these Indian style nachos that are spicy and absolutely delicious. These nachos have all the components of classic nachos, but are vegetarian and 100% Indian flavored.

Naan-Chos | Indian Style Nachos:

Let me tell how these Indian nachos came about: I was on google trying to find a nacho recipe that I like and want to put my spin on. I found these vegetable chili nachos on Foodgawker and loved the idea of topping the nachos with chili.

Indian Spin on traditional Nachos:

To Indianize the dish, I deconstructed the entire dish and swapped out the tex-mex ingredients with Indian substitutes. So these nachos have all of the components of regular nachos but they don’t taste like the original.

Ingredients for Indian style Nachos:

Here are the ingredients you need to make these lip smackingly delicious nachos:

• Toasted Naan bread either regular or whole wheat
• Rajma masala (Kidney bean curry) in lieu of the chili
• Guacamole with an Indian twist – Green chutney that is used to make chaat adds a nice spicy kick to traditional guacamole
• Tamarind chutney – this is a must for all chaats
• Greek yogurt – in lieu of sour cream
• Grated Cheese – I can’t imagine nachos without cheese. I used a Mexican blend, but you can use any good melting cheese like cheddar, jack or mozzarella

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.

Some helpful tips:

• Pita Chips can be made up to 2 days in advance. Keep them airtight in a container at room temperature.
• Rajma masala can also be made ahead of time, up to 2 days, and refrigerated until ready to use.
• It is best to make guacamole just before serving to avoid oxidation of avocado. 
• Best to eat these hot from the oven.

Indian Style Nachos

Pavani

These vegetarian naan-chos or Indian style Nachos are spicy, hearty and delicious. Naan chips are topped with spicy kidney beans and chutneys – delicious!!

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Appetizer, Snack

Cuisine American, fusion

Servings 4 serving

Ingredients

  

• 4 Whole wheat or Regular Naans

For Rajma Masala:

• 1 tbsp Oil
• 1 Small Onion, finely chopped
• 1 cup Tomato puree or 2~3 medium ripe fresh tomatoes chopped
• ½ tsp Ginger+garlic paste
• 1 tsp Kashmiri Red chili powder or Paprika
• ¼ tsp Turmeric
• ½ tsp Ground Coriander
• 1 tsp Kasoori Methi, crushed
• 15 oz . can Red Kidney Beans kidney beans or 1cup cooked
• ½ tsp Garam Masala
• To taste Salt

For Indian Style Guacamole:

• 1 Ripe Avocado, deseeded and mashed
• 1 ~ 3 tbsps Green Chutney (Store bought or homemade)

Other Ingredients & Toppings:

• 1 cup Grated Cheese (I used Mexican blend, but grated Cheddar, Monterey Jack, Pepperjack or Mozzarella would work great)
• As needed Tamarind Chutney
• As needed Red Onion, thinly sliced
• As needed Tomato, seeded and chopped
• As needed Greek Yogurt
• 2 tbsps Cilantro

Instructions

 

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 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.
• Top with the spicy guacamole, Greek yogurt, tamarind chutney, red onion, tomatoes and cilantro. Dig in right away.

Notes

• Pita Chips can be made up to 2 days in advance. Keep them airtight in a container at room temperature.
• Rajma masala can also be made ahead of time, up to 2 days, and refrigerated until ready to use.
• It is best to make guacamole just before serving to avoid oxidation of avocado. 
• Best to eat these hot from the oven.