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indian nachos

Healthy Indian Nachos

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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Appetizer
Cuisine Fusion

Ingredients
  

Tamarind Chutney

  • 2 tbsp  tamarind concentrate
  • 2 cups boiled water (gentle boil)
  • 1 cup dark brown sugar
  • 2 tsp molasses
  • 1/2 tsp kosher salt
  • 1/2 tsp cayenne
  • 1/2 tsp ground cumin
  • 1/2 tsp ground ginger

Mint/Cilantro Chutney

  • 3 cloves Garlic (minced)
  • 1 tbsp fresh ginger, grated or 1 in. peeled/grated
  • 2 bunches Cilantro leaves/soft stems, roughly chopped
  • 1 bunch Fresh Mint Leaves, roughly chopped
  • 1 Jalapeno Seeded (and minced)
  • 1 tbsp Fresh Lime Juice = 1/2 lime
  • 1 tsp cumin, ground
  • 1 tsp salt
  • 1-2 tbsp water to thin

Indian Nachos

  • 1 whole roasted cauliflower
  • 1/3 cup olive oil
  • salt to taste
  • 2 cups chickpeas, freshly cooked or 1 can
  • 2 tbsp olive oil
  • 1.5 tsp ground cumin
  • 1 tsp chaat masala or garam masala
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • pinch of chili powder
  • 2 cooked potatoes, peeled/diced
  • 2-3 tbsp cilantro/mint chutney
  • 1/2 cup tamarind chutney
  • 1/2 to 1 cup Greek yogurt thinned with water--see Note whole or 2%
  • pomegranate seeds for garnishing
  • crushed pistachios for garnishing
  • cilantro for garnishing
  • dash of chaat masala for dusting-see notes for substitution

Instructions
 

Tamarind Chutney

  • Place the water in a small saucepan and bring to a gentle boil over medium-high heat. Add the tamarind and stir till it dissolves. Add sugar, salt, and spices. Reduce heat and simmer until chutney is thickened and coats the back of a wooden spoon. Set aside.

Mint/Cilantro Chutney

  • Combine loosely packed cilantro (with stems), mint leaves, 1-2 stemmed green chilies (Thai bird chili works great), chopped garlic, lemon juice, and grated ginger in a food processor and season to taste with salt. Blend, adding water as needed, until chutney has a loose, pourable consistency but not too watery.

Roasted Cauliflower

  • Pre-heat oven to 400 degrees F. Cut the cauliflower into small florets and place in bowl and coat with olive oil. Spread onto a lined baking sheet. Roast for 30 minutes stirring occasionally until brown. Set aside.

Roasted Chickpeas

  • Preheat the oven to 400 degrees. In a small bowl, mix together all the spices.Pour chickpeas into another bowl and drizzle with enough olive oil to lightly coat the beans. Pour in the spices and mix thoroughly. Pour the chickpeas onto a baking sheet and spread them around so they’re in an even layer. Bake for 20 minutes, give the pan a shake, and bake for another 20-25 minutes until they are crispy on the outside and still soft on the inside. Set aside.

Assembly of Indian Nachos

  • On a large serving plate, spread the cauliflower in a single layer. Add the potatoes and onions. Top with the mint and tamarind chutneys, and the yogurt. Sprinkle the roasted chickpeas, chana masala, and cumin. Garnish with pomegranate seeds, cilantro, and pistachios. Enjoy!

Notes

  • If you don't have chana masala use cumin and garam masala. 
  • Thin the yogurt with water so it's pourable. 
Keyword indian nachos, vegetarian