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Indian Cheesy Nachos Chaat

A flavorful Indian-inspired nachos dish topped with cheese, vegetables, and chutneys for a delicious snack or appetizer.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Indian
Servings 4 servings
Calories 450 kcal

Ingredients
  

Base

  • 10 ounces tortilla chips
  • 2 cups Mexican cheese (shredded)
  • 1/2 cup Russet potatoes (boiled and diced)
  • 4 oz chickpeas (drained)
  • 1 roma tomato diced tomato
  • 1/4 red onion diced red onion
  • 1/4 cup pomegranate seeds
  • 1/4 cup pickled jalapeños
  • 1/2 tsp Kashmiri chili powder
  • 1/2 tsp chaat masala
  • 1/2 tsp ground cumin (roasted)
  • 1/4 cup tamarind date chutney
  • 1/4 cup cilantro-mint chutney

Toppings

  • to taste guacamole
  • to taste sour cream
  • as needed cilantro (chopped)

Instructions
 

  • Preheat oven to 425℉. Dice tomatoes and potatoes. Microwave potatoes for 5 minutes. Drain chickpeas. Fill a sheet pan with chips.
  • Top chips with shredded cheese and bake for 5 minutes until melted. Remove from oven.
  • Layer with diced tomatoes, potatoes, onions, chickpeas, jalapeños, and pomegranate seeds. Drizzle chutneys and sprinkle spices.
  • Add dollops of guacamole and sour cream, then garnish with chopped cilantro. Serve immediately.

Notes

Adjust spice levels and toppings to taste for best flavor.
Keyword Nachos