Indian Nachos Recipe
Prep Time:
35 minutes
Cook Time:
20 minutes
Servings:
4 to 6 servings
Ingredients
  • :::For the Chickpea Salad:½ pound fingerling potatoes, cut into ½-inch pieces:::
  • One 15-ounce can (1½ cups) cooked chickpeas, drained and rinsed
  • 1 medium tomato—cored, seeded and chopped
  • ½ cup finely chopped cucumber
  • ½ cup finely chopped red onion
  • ¼ cup lemon juice
  • Kosher salt, to taste
  • :::For the Yogurt Sauce:½ cup whole-fat Greek yogurt:::
  • ¼ cup lemon juice
  • 1 teaspoon sugar
  • ¼ teaspoon kosher salt
  • :::For the Tamarind Dressing:⅓ cup seedless tamarind paste concentrate:::
  • ¼ cup water
  • 1½ tablespoons honey
  • ⅛ teaspoon chile powder
  • ¼ teaspoon kosher salt
  • :::For the Assembly:3½ ounces papadi, fried according to package directions (about 4 cups fried):::
  • ⅓ cup pomegranate seeds
  • ½ cup fresh cilantro leaves
  • ¼ head red cabbage, julienned (1½ cups julienned)
  • 1 large carrot, peeled and julienned
  • ½ small beet, peeled and julienned
  • One 3-inch piece fresh ginger, peeled and julienned
Directions
  1. Make the chickpea salad: Bring a small pot of salted water to a boil. Add the potatoes and cook until just tender when pierced with a knife, 10 to 12 minutes. Drain the potatoes and transfer to a large bowl and let cool completely. Add the chickpeas, tomato, cucumber, onion and lemon juice. Season with salt, tossing to mix. Store in the fridge, covered, for up to 1 day and bring to room temperature 20 minutes before serving.
  2. Make the yogurt dressing: In a medium bowl, mix together the yogurt, lemon juice, sugar and salt. Makes ¾ cup. Cover and chill in the fridge for up to 3 days and bring to room temperature 20 minutes before serving.
  3. Make the tamarind dressing: In a small bowl, combine the tamarind, water, honey, chile powder and salt. Makes ½ cup. Store in the fridge, covered, for up to 3 days and bring to room temperature 20 minutes before serving.
  4. For the assembly: Line a serving platter with the fried papadi. Top with the chickpea salad and drizzle with some of the yogurt sauce and tamarind dressing. Top with the pomegranate seeds, cilantro, red cabbage, carrot, beet and ginger. Serve with extra yogurt sauce and tamarind dressing on the side.