Nachodums 2016


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(3 ratings)

Prep: 15 mins Cook: 5 mins - 7 mins


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!

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (6)

  • kcal269
  • fat16g
  • saturates7g
  • carbs15g
  • sugars7g
  • fibre2g
  • protein15g
  • salt1.1g


  • 2 large tomatoes, deseeded and finely chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 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



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 100g poppadums, crushed
  • 4-6 tsp mango chutney


  1. Combine the tomatoes, onion and chilli with some seasoning in a bowl to make a salsa, then set aside.

  2. Heat the oil in a frying pan, then fry the paneer on both sides until golden.

  3. Make a raita by combining the yogurt, cucumber and most of the mint, then season with some salt.

  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.

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Comments, questions and tips

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naomibrook01's picture
16th Apr, 2017
I also fried the onion & Chilli for the same reasons as below. I almost omitted the chutney but so glad I didn't! I. Also added some spices to the Paneer - think it would have been a bit dull otherwise
Frantic Flapjack
17th Oct, 2016
This made an interesting side dish and was well received. I did fry the red onion and chilli though as didn't fancy them raw. Good textures and lovely fresh taste.
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