Indian Cheesy Chaat Nachos

Indian Cheesy Nachos Chaat, Indian Nachos Chaat, Indian Chaat Nachos, Loaded Desi Nachos

Indian cheesy chaat nachos is a beautiful blend of Indian and Mexican cuisine, where it uses the layers classic corn chips and cheese, and classic chaat toppings of potatoes, chickpeas, along with a bold spice mix, and drizzle of chutneys.

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Course: Appetizer

Cuisine: Fusion Recipe, Indian, Mexican

Diet: Vegetarian

Keyword: Appetizers, Indian-Mexican, Snacks

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: Servings

Calories: 386kcal

Author: Aayushi Patel

Equipment

Sheet Pan

Ingredients

10 Oz Corn Tortilla Chips about ¾th packet of tortilla chips
2 Cups Mexican Blend Cheese Shredded
1 Cup Boiled Potatoes Diced
1 Cup Canned Chickpeas
¼ Cup Onion Finely Chopped
1 Roma Tomato Finely Chopped
1 Jalapeno Finely Chopped
½ Teaspoon Red Chili Powder
½ Teaspoon Salt
1 Teaspoon Chaat Masala
¼ Cup Cilantro and Mint Chutney
¼ Cup Tamarind Chutney
1 Tablespoon Cilantro Finely chopped

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Instructions

Prepare Cilantro and Mint Chutney

In a high-powered blender, add cilantro, mint, green chilies, ginger, lime juice, sugar, cumin seeds, salt, sev, and water. Blitz until it has a smooth chutney consistency.

Prepare Tamarind Chutney

Soak the seedless tamarind in hot water for 30 minutes. Now blitz until pureed. Strain the tamarind puree.
Once the cumin seeds splutter, add the tamarind pulp. To this add spices, like Kashmiri Red Chili Powder, Garam Masala, Cumin Powder, Ginger Powder, Dry Mango Powder, Black Salt, and Salt. Add jaggery sugar, and water.
Mix it well. Simmer the chutney on a low flame until thickens to the desired consistency.
In a heavy bottom pot, add oil, cumin seeds, fennel seeds, and asafetida.

Prepare Other Ingredients

Boil the potatoes and dice them into bite-sized pieces.
Wash and drain the canned chickpeas, leave them aside.
Finely chop onions, tomatoes, jalapenos and cilantro. Keep it aside.
Mix together Kashmiri red chili powder, salt and chaat masala. Set it aside.

Assemble the Indian Cheesy Chaat Nachos

Preheat the oven at 350F.
In a sheet pan, layer the corn tortilla chips.
To this layer 1 cup of cheese.
Now, add diced potatoes, chickpeas, tomatoes, onions, jalapenos, and prepared spice powder.
Add another layer of remaining 1 cup of cheese.
Bake this for 10 minutes until the cheese melts.
Once the cheese has melted, top the nachos with sev, finely chopped cilantro and generous drizzle of chutney.

Notes

You can prep the chutneys a week in advance
If I am hosting, I also like to prep the other toppings like potatoes, onion, tomatoes, and jalapenos, a day ahead.
Bake the nachos in quarters or half sheet pan, if all your friends and guests have not arrived.
You can drizzle the chutneys right before serving, otherwise the nachos will start to become soggy.
I also, like to serve chutneys on the side with spoons, if anyone wants to add extra chutney to their bites.
I don't prefer keeping the leftover nachos, as they will be soggy. But if you choose to do so, reheat them at 350 F for 5-7 minutes.

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