Indian-style nachos

Rhodes Quality
4 servings Prep: 15 mins, Cooking: 15 mins
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Indulge in Indian-style nachos with fiery chilli cumin oil and cooling raita. A fusion of flavours that will transport your taste buds!

By Bianca Jones June 29 2023
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Ingredients (16)

1 packet poppadoms
1 tin Rhodes Quality Indian-style Tomatoes
1 tin Rhodes Quality Butter Beans in Brine — drained
1/2 red onion — thinly sliced
cheddar cheese — grated
Fresh coriander chutney
1 handful fresh coriander
1 green chilli
zest and juice of 1 lime
1 pinch sugar
salt — to taste
fresh coriander — to garnish
Cumin-chili oil
1/4 cup ghee — or melted butter
1 tbsp cumin seeds
1 pinch cayenne pepper
Cumin raita
1/2 cup Greek yoghurt
1 tsp cumin seeds — roasted and lightly crushed
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Prepare the Poppadom’s according to package specifications and then roughly break each of them up. Scattered on a baking sheet.

Blitz the Rhodes Indian spiced sauce until smooth, set aside.

Lightly drizzled with the prepared tomato sauce, and then top with black beans, red onion slices and cheddar cheese.

Grill until the cheese is melted.

To make the coriander chutney: blitz all the ingredients together.

To make the cumin-chilli oil: melt the ghee and then toast the cumin seeds, remove the pan from the heat and stir through the cayenne pepper. Set aside to cool slightly.

To make the cumin-raita: mix the ingredients together and set aside.

Top nachos with fresh-style coriander chutney, cumin-chilli oil. Garnish with fresh coriander and serve with cumin raita.

Best served immediately or if you are not planning to serve immediately you can make DIY chips by cutting leftover naan bread into triangles, drizzling with ghee and baking until golden.

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