India x Mexico

Dahi chaat nachos

Name: Dahi chaat nachos
Total time: 25 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 3 big handfuls tortilla chips; 1 1/4 cups boiled chickpeas, boiled; 2 small boiled and cubed potato; 1 cup chilled curd (plain yogurt, natural yoghurt); 2 tsp sugar; a lemon sized ball tamarind; 3 tbsp jaggery; 1 tsp roasted cumin powder (ground cumin); a big handful coriander leaves (cilantro); a handful mint leaves; 1 green chilli; 2 tsp lemon juice; 1 small finely chopped onion; 1 finely chopped tomato; 1/3 cup seeds pomegranate seeds; 1/2 cup sev; 1 tsp chaat masala; 1/2 tsp red chilli powder (indian red chili powder); 1/2 tsp black salt; 1 thinly sliced jalapeño; Water, as needed

Nachos went to a Delhi chaat stall and came back with opinions.

25 minTime

13 gProtein each

mediumSpice

Chaat logic, nacho platter2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

497kcalsame

13 gproteinsame

10 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Tortilla chips3 big handfuls

Chickpeas, boiled1¼ cups boiled

Potato2 small, boiled and cubed

Curd (plain yogurt, natural yoghurt)1 cup, chilled

Sugar2 tsp

Tamarinda lemon sized ball

Jaggery3 tbsp

Cumin powder (ground cumin)1 tsp, roasted

Coriander leaves (cilantro)a big handful

Mint leavesa handful

Green chilli1

Lemon juice2 tsp

Onion1 small, finely chopped

Tomato1, finely chopped

Pomegranate seeds⅓ cup seeds

Sev½ cup

Chaat masala1 tsp

Red chilli powder (indian red chili powder)½ tsp

Black salt½ tsp

Jalapeño1, thinly sliced

Wateras needed

Method

6 steps

1Simmer tamarind and jaggery in 1 cup water on low heat for 8 minutes. Strain, add half the cumin and a pinch of black salt.
2Blend coriander, mint, green chilli, lemon juice and 2 tbsp water into a smooth chutney.
3Whisk the curd with sugar and a pinch of salt until smooth. Keep chilled.
4Toss chickpeas and potato with chaat masala, red chilli, black salt and the rest of the cumin.
5Warm the chips on a tray in the oven at 180°C for 4 minutes.
6Spread chips on a platter, scatter chickpea mix, spoon over curd, drizzle both chutneys, and top with onion, tomato, jalapeño, pomegranate and sev. Serve at once.

Serve it like this

Spread the chips on a wide platter in a loose mound. Zigzag curd and both chutneys across, then crown with pomegranate and sev so the colours read from across the room.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Dahi chaat nachos

Make it your way

Ingredients

Method

Make it a meal