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  • Writer's pictureDEVANSHI DOSHI

Jain Mexican chaat

Author: Jain Recipes Category: (Snacks), Cuisine: Indian

Yields: 4 Serving

Difficulty: Medium

Prep Time: 30 mins

Cook Time: 60 Mins

Total Time: 1 Hour 30 Mins


1 Cup= 240 ml

1/4 cup Red Kidney Beans (Rajma)

1 packet ready made Nachos

1 tbsp olive oil

1/2 tsp Cumin seeds( jeera)

1/2 Cup tomato puree

1/2 tsp Red Chilli powder for sprinkling

1/2 tsp Garam Masala

1/2 tsp Coriander Powder

2 tbsp Red Kidney Beans stock

1 tbsp fresh Cream

1 medium size Tomato deseeded and finely chopped

1/2 tsp salt

1/2 Cup Whisked Yogurt

1 tsp Chaat Masala

2-3 tbsp Coriander Mint green chutney to drizzle 1 tbsp fresh chopped Coriander leaves to garnish

2-3 tbsp Tamarind Dates Chutney to drizzle


Step 1.Wash red kidney beans thoroughly ,add water and Soak for 6 hours.Then Remove water,add fresh water and little salt and pressure cook for 4-5 whistles.Strain the stock from Boiled kidney beans .keep aside.Take out the stock in a bowl.Keep all Ingredients ready in this way.

Step 2 .Heat oil in a wok ,add cumin seeds, Saute till brown on Medium flame.

Step 3.Add tomato puree and Saute for 2 min till its raw smell goes away..

Step 4.Add Boiled, cooked beans and beans stock.Mix well.cook for 2-3 mins.

Step 5.Now add salt and fresh Cream.Mix and cook for 1 min.Off the flame.Transfer in a bowl and let it cool for 2-3 min.

Step 6.Now transfer the mixture in the wok again,add red chilli powder, Garam masala and Coriander powder.Mix well and cook for 2 mins.Red bean mixture is ready.Transfer in a bowl.

Step 7.Now arrange Nachos in a serving Plate.

Step 8.Put 1 tsp or as required ,red bean mixture and chopped tomatoes on it, drizzle some yogurt,green chutney and tamarind -dates chutney on it.

Step 9.Sprinkle red chilli powder ,Chaat masala and Coriander leaves on it.

Step 10.Jain Mexican chaat is ready to serve.It is jain as no onion, no garlic ,Potatoes etc are used here.Still it is so yummy,sweet,tangy, spicy chaat.Serve quickly otherwise Nachos will become soggy.

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