Nachos! We all love them, but you can forget about TexMex now, change them up for our loaded cheesy and pomegranate nachos Urban Rajah style and learn how to make the best nachos ever! Imagine a fusion dish with these Indian Mexican Nachos, or as we call them Poppachos!! In this video, we'll show you how to rustle up a delicious, unique snack using karate chopped poppadoms, from Patak's or Sharwoods or whoever your favourite is, melted cheddar cheese (check out that cheese pull!) chaat masala, tangy tamarind sauce, creamy Greek yogurt, and refreshing pomegranate seeds. Whether you're a fan of Bollywood, streetfood or simply love nachos, this nachos recipe is food for your soul! These unique nachos are perfect for any party, movie night snacks, or just a casual get-together. Don't miss out, click now and discover the perfect blend of flavors in this Indian-style twist on a traditional Mexican favourite food!
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Thanks@nirajchag for the soundtrack.
How To Make Nachos Urban Rajah Style
Makes enough for a snack hungry 4
For the Nachos Recipe
200g Greek Yoghurt
20g Coriander
20g Mint
3cm Ginger
2 Finger Green Chillies
1 Large Red chilli, de-seeded and finely sliced
2 tbsp Lemon juice
1Red Onion, finely chopped
1Tomato, remove the seeds, dice into small chunks the rest
200g Poppadoms, karate chop into large pieces
150g cheddar cheese, grated
3 tbsp Tamarind Sauce
4 tbsp Mango Chutney
3 tbsp Pomegranate Seeds
1 tsp Chaat Masala
Make The Nachos
Heat the grill to a medium heat.
STEP 1
Blitz 150g Greek yoghurt, coriander, 80% of the mint, ginger, green chillies and the lemon juice in a blender. Dash in a little salt and leave to stand.
STEP 2
Finely chop the remaining mint leaves and red onion. Cut the tomato in half, use a spoon to gorge out the seeds, then dice the remaining flesh into tiny chunks.
STEP 3
Lay out your poppadoms on baking tray and karate chop into large pieces, sprinkle with the grated cheese and cook under the grill until the cheese has melted and is bubbling.
STEP 4
Remove from the heat, drizzle on the rest of the 50g Greek yoghurt along with the chilli spiced green chutney, load on the tomatoes and onions. Then layer on the tamarind sauce and mango chutney. Flutter over with finely chopped mint, sliced red chillies, pomegranate seeds, and a sprinkle of chaat masala. Serve immediately.
