Nachodums
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- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4 - 6 (as a snack))
Tex-Mex favourite nachos, gets an Indian makeover with poppadums, paneer, chutney and relish for a spicy platter everyone can enjoy!
| Nutrient | Unit |
|---|---|
| kcal | 269 |
| fat | 16g |
| saturates | 7g |
| carbs | 15g |
| sugars | 7g |
| fibre | 2g |
| protein | 15g |
| salt | 1.1g |
Ingredients
- 2 large tomatoes , deseeded and finely chopped
- 1 small red onion , finely chopped
- 1 red chilli , deseeded and finely sliced
- 1 tbsp vegetable oil
- 225g paneer , cut into chunks
- 200g natural yogurt
- ½ cucumber , finely chopped
- ½ small pack mint , leaves only, roughly chopped
- 100g poppadums , crushed
- 4-6 tsp mango chutney
Method
- STEP 1
Combine the tomatoes, onion and chilli with some seasoning in a bowl to make a salsa, then set aside.
- STEP 2
Heat the oil in a frying pan, then fry the paneer on both sides until golden.
- STEP 3
Make a raita by combining the yogurt, cucumber and most of the mint, then season with some salt.
- STEP 4
Put the crushed poppadums in a large dish, pour the raita over, followed by the salsa, then top with the paneer. Dollop spoonfuls of chutney over, scatter over the remaining mint and dig in.
Goes well with
Recipe from Good Food magazine, October 2016
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