INDO MEXICAN CHAAT
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.