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  • vaishalimdoshi


A fusion recipe of indian and mexican flavours. Must try !


½ cup red kidney beans (rajma), soaked for 6-8 hours and boiled

Nachos as required

1 tablespoon olive oil

1 teaspoon cumin seeds (jeera)

¾ cup tomato puree

1 teaspoon red chilli powder + for sprinkling

½ teaspoon garam masala powder

1 teaspoon coriander powder

Salt to taste

3-4 tablespoons red kidney bean stock

1 tablespoon fresh cream

1 medium tomato, deseeded and finely chopped

1 cup yogurt, whisked

Green chutney for drizzling

Date-tamarind chutney for drizzling

Chaat masala for sprinkling

Fresh coriander leaves for garnishing


1. Heat olive oil in a non-stick pan. Add cumin seeds and when it changes colour, add tomato puree and sauté for 1-2 minutes.

2. Add 1 teaspoon chilli powder, garam masala powder and coriander powder, mix and cook for 1-2 minutes.

3. Add red kidney beans and salt and mix. Add red kidney bean stock, mix and cook for 2-3 minutes. Add cream, mix and cook for 1 minute. Transfer in a bowl and slightly cool.

4. Arrange nachos in a serving platter. Put some red kidney bean mixture and tomato on top. Drizzle some yogurt, green chutney and date-tamarind chutney. Sprinkle some chaat masala and chilli powder and garnish with coriander leaves.

5. Serve immediately.

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