This Indian-style Chatpata Loaded Nachos features a cheesy-gooey texture with the goodness of crispy vegetables and flavorful spices. This new take on nachos draws inspiration from Indian chaat, with spicy masala and tangy chutneys. Be it a lazy evening snack or a light meal, this Indian twist on the beloved classic is a must-have.
For a long time now, I have loved mixing Indian style food with American dishes and these Chatpata Loaded Nachos are the perfect fusion between the two! With a layer of spicy potatoes and another layer of veggies and chickpeas, they are a wonderful blend of textures and flavors.
Along with the regular vegetables and spices, this chatpata recipe features the tangy and spicy flavors of chaat masala, which gives a fresh twist! The subtle squeeze of lemon juice offers a vivid blast of flavors, enhancing the juicy crunch of veggies.
Super easy to prepare and fun to munch on, these Chatpata Loaded Nachos are perfect for game day or any lazy evening!
STEP BY STEP VIDEO:
This Indian-style Chatpata Loaded Nachos features a cheesy-gooey texture with the goodness of crispy vegetables and flavorful spices. This new take on nachos draws inspiration from Indian chaat, with spicy masala and tangy chutneys. Be it a lazy evening snack or a light meal, this Indian twist on the beloved classic is a must-have.
- 1 bag tortilla chips
- 1 cup cheese , shredded
- 1/4 cup carrots , julienne
- 1/4 cup purple cabbage , shredded
- 2 tbsp green mango , shredded
- 1/4 cup corn
- 1/4 cup olives , sliced
- 2 tbsp jalapenos , sliced
- 3 medium potatoes , boiled and finely chopped
- 1 tsp chaat masala
- 1/2 tsp roasted cumin powder
- 1/2 tsp red chili powder
- 1 tsp lemon juice
- 1 tbsp cilantro , finely chopped
- salt , to taste
- 1 cup chickpeas (garbanzo beans) , boiled or canned and drained
- 2 tbsp onions , finely chopped
- 2 tbsp tomatoes , finely chopped
- 1 tbsp mint cilantro chutney
- 1 tbsp tamarind chutney
- 2 tsp chili garlic chutney
- 1/4 cup pomegranate seeds
- carrots , shredded
- onions , finely chopped
- tomatoes , finely chopped
- jalapenos , sliced
- cilantro , finely chopped
- microgreens
- 1/4 cup yogurt , thickly beaten
- chaat masala
- mint cilantro chutney
- tamarind chutney
- chili garlic chutney
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Preheat the oven to 400°F/200°C. This is important to maintain the crispness of the tortilla chips, otherwise they will get soggy due to the toppings while you bake them.
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Make the spicy potato masala by mixing together all of the ingredients . Ensure that you mix the spices really well.
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Now prepare the spicy chickpeas by mixing together all the ingredients.
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On the baking tray, spread a layer of tortilla chips, and spread the spicy potato masala that you just prepared. Then add a layer of spicy chickpeas.
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After that, sprinkle on half of the cheese followed by your carrots, purple cabbage, green mango, corn, olives, jalapeños or any veggies of your choice . Top these veggies with another layer of the remaining cheese.
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Now, bake for about 10 minutes or until the cheese melts
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Once ready, garnish with some fresh veggies, drizzle on your yogurt and chutneys, and sprinkle some chaat masala. Enjoy!
Recipe Video
- To make chili-garlic chutney at home, grind 1/4 cup peeled garlic, 2 tsp kashmiri chili powder, 2 tsp lemon juice. 1/2 tsp cumin seeds, 2 tsp bhujiya with some water.
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