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
Ingredients
- 2 large tomatoes, deseeded and finely chopped
Tomato
toe-mart-ohA 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
Mint
mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
- 100g poppadums, crushed
- 4-6 tsp mango chutney
Method
Combine the tomatoes, onion and chilli with some seasoning in a bowl to make a salsa, then set aside.
Heat the oil in a frying pan, then fry the paneer on both sides until golden.
Make a raita by combining the yogurt, cucumber and most of the mint, then season with some salt.
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.
Comments, questions and tips