1½cupsCooked Kidney Beans (or 1 15oz. can, rinsed and drained)
1teaspoonKasoori Methi, crushed
For Naan Chips:
1tablespoonOil, for brushing
For Indian Style Guacamole:
1Ripe Avocado, deseeded and mashed
1~3tablespoonGreen Chutney, store bought or homemade
Other Ingredients & Toppings:
1½cupsGrated Cheese, cheddar, Monterey Jack, Pepperjack or Mozzarella
As neededRed Onion, thinly sliced
As neededTomato, seeded and chopped
As neededRadishes, thinly sliced
As neededCucumber, thinly sliced
As neededGreek Yogurt or sour cream, optional
Make Kidney Bean topping:
Heat oil in a medium size skillet on medium heat. Add onion and cook till it turns translucent, about 3~4 minutes. Stir in ginger+garlic paste and cook for another minute.Add the chopped tomatoes, turmeric, chili powder, ground coriander, garam masala and salt. Cover and cook on medium-low flame until oil starts to separate around the edges, about 3~4 minutes.
Add cooked beans to the tomato mixture along with water. Simmer for 5~7 minutes on low flame until the mixture is thick. Add crushed kasoori methi just before turning off the heat.
Make Naan Chips:
Preheat oven to 400°F. Cut the naan into 6 wedges. Place them in a single layer on a parchment or foil lined baking sheet. Brush with oil on both sides. Bake for 10~12 minutes or until they are crispy and crunchy. Halfway through baking, flip the naan to evenly bake on both sides. Remove from the oven and let cool. These can be stored in an airtight container for later use as well.
Make Indian style Guacamole:
In a small bowl, mash the avocado. Add 1 tablespoon green chutney, mix well. Taste and add more as needed.
Preheat the broiler with the rack about 6" below the heating element. Arrange the naan chips on a baking sheet or in a cast iron skillet. Top with half of the bean mixture and sprinkle with half the cheese. Repeat with another layer of naan chips, remaining kidney bean mixture and cheese.
Place the baking sheet or the skillet under the broil 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 red onion, tomatoes, cucumber, radish, cilantro, guacamole and Greek yogurt, if using. Dig in right away.
To make naan crisps, buy either regular size naans and cut them into wedges. Or use 20~24 mini naan or naan dippers.
Store bought whole wheat naan will also work.
To skip the whole baking step, use store bought naan chips instead.
Store bought pita bread or pita chips can also be used.
You can use 1 cup of tomato puree instead of fresh tomatoes.
Naan 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.
Sub kidney beans with either black or pinto beans. Chickpeas will also work.
It is best to make guacamole just before serving to avoid oxidation of avocado.
To make Chaat style Indian nachos, along with the toppings noted, drizzle some sweet tamarind chutney. Sprinkle sev and yogurt on top and enjoy!!
These are best when eaten hot, straight out of the oven. Naan will get soggy and will not have the best texture if left to sit. But you can make the naan chips and kidney bean mixture ahead of time. Assemble and bake just before serving.