INDIAN-STYLE NACHOS WITH WARM SPICES & TAMARIND CHUTNEY RECIPE - (4/5)
Provided by á-174535
Number Of Ingredients 23
Steps:
- SPICY CHICKPEAS AND POTATOES: Preheat oven to 425°F. Toss chickpeas, potato, olive oil, garam masala, and cayenne on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until potato is tender and chickpeas are golden and crunchy, 20-25 minutes. (Keep oven on; you'll use it for baking nachos.) TAMARIND CHUTNEY: Combine tamarind concentrate, brown sugar, coriander, cumin, ginger, and ¼ cup water in a small saucepan over medium heat. Cook, stirring, until sugar is dissolved and mixture is slightly thickened, about 4 minutes. Transfer to a small bowl and set aside. ASSEMBLY: Whisk together yogurt, lime juice, granulated sugar, and a couple tablespoons water-just enough to thin the yogurt to a good consistency for drizzling. Season with salt and pepper. Arrange half of chips on a 9½-by-13" foil-lined rimmed baking sheet. Top with half of chickpea mixture, then half of each cheese. Repeat layering with remaining chips, chickpeas, and cheese. Bake until cheese is melted and bubbling, about 5 minutes. Serve nachos drizzled with tamarind chutney and yogurt sauce and topped with mint leaves and hot pepper, if using. Notes: Tamarind concentrate, a dark, seedless paste with a tart-sweet flavor, is available at Indian, Middle Eastern, and some Asian markets.
INDIAN-ISH NACHOS WITH CHEDDAR, BLACK BEANS AND CHUTNEY
These vegetarian nachos take their cues from paapdi or papri chaat, the spicy, tangy and sweet Indian snack of fried dough wafers piled with chickpeas, tomatoes, onions, yogurt and various chutneys. This take starts with standard nacho elements: tortilla chips, black beans and a healthy amount of bubbly, melted cheese. But the classic chaat pairing of spicy and verdant cilantro chutney with sweet and sour tamarind sauce provides another level of brightness and complexity. Don't skip the chhonk, a sauce made of melted ghee, cumin seeds and red chile powder that is drizzled over the top of the nachos. It provides a rich finish and even more crunch.
Provided by Priya Krishna and Ritu Krishna
Categories dinner, lunch, weekday, burritos and nachos, appetizer, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 425 degrees. Make the chutney: In a blender, combine the cilantro, green chile, lime juice, sugar and salt and blend until smooth. If the mixture is too thick to blend, add up to 3 tablespoons water, a tablespoon at a time, to get it going. Taste and adjust the salt and lime juice, if needed. Set aside.
- In a medium bowl, lightly mash the beans with a fork (this is so they won't roll off the chips), and season them with salt. On a foil-lined 13-by-18-inch sheet pan, arrange half the chips, followed by half the beans, onions, tomatoes and cheese (in that order). Repeat to make a second layer. Bake for 7 to 10 minutes on the highest rack of the oven, until the cheese is melted and bubbling.
- While the nachos are in the oven, make the chhonk: In a small pan or a butter warmer over medium-high, heat the ghee. Once the ghee melts (or the oil begins to shimmer), add the cumin seeds and cook until they start to sputter and brown, about 15 seconds. Immediately remove the pan from the heat and stir in the red chile powder. Set aside.
- Evenly drizzle the cilantro chutney and the tamarind sauce on top of the nachos, followed by the chhonk. Add a few dollops of the Greek yogurt, if using.
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