Whole Wheat Khakra Nachos

About Whole Wheat Khakra Nachos

Ingredients

• Diet khakhras 2 to 3
• Cottage cheese (paneer) 200 gms
• Salt to taste
• Red chilli paste 2 tbsps
• Garam masala powder ½ tsp + for sprinkling
• Oil 1 tsp
• Medium onion 1
• Lemon juice 1 tbsp
• Kidney beans (rajma), boiled 1 cup
• Medium tomato, chopped 1
• Fresh coriander sprigs a few
• Garlic cloves 5 to 6
• Iceberg lettuce leaves for serving + or sprinkling
• Hung yogurt for topping
• Guacamole
• Medium avocado 1
• Lemon juice 1 tsp
• Medium tomato, chopped ¼
• Black peppercorns, crushed to taste
• Spring onion bulbs, sliced 2
• Salt to taste
• Olive oil 1 tsp
• Fresh oregano sprig 1
• Fresh coriander sprig 1

How to Make Whole Wheat Khakra Nachos (Stepwise Photos)

Method

1. Cut cottage cheese into 1 inch cubes and put in a bowl. Add salt, chilli paste and ¼ tsp garam masala powder and mix gently.
2. Heat oil in a non-stick pan. Add cottage cheese cubes and saute for 2 minutes, stirring constantly till they are golden brown all around.
3. Roughly chop onion and put into a blender jar. Add lemon juice, ¼ tsp garam masala powder, kidney beans, some chopped tomatoes, some fresh coriander sprigs and garlic and blend to a coarse mixture.
4. To make the guacamole, scoop out the flesh of the avocado and put into a mortar. Add lemon juice, tomato, crushed peppercorns, spring onion bulbs, salt, olive oil, oregano sprig and coriander sprigs and pound to a coarse mixture with a pestle.
5. Spread the kidney beans mixture on a serving platter and place some lettuce leaves on top. Place sautéed cottage cheese cubes, sprinkle remaining chopped tomatoes and some guacamole. Repeat the process till all are used up.
6. Break the khakras into large pieces and add. Top with hung yogurt, sprinkle some coriander leaves and garam masala powder and serve immediately.

Additional Tips and Tricks

About chef

Chef Vicky Ratnani

I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best.

Travelling to the most exotic places, working with 37 nationalities and cooking for Queen Elizabeth, Nelson Mandela, Rod Stewart has made me open my mind and think out of the box. I have kind of developed a style of my own cooking where produce is king. Global influences, local ingredients and modern techniques is the trinity of my cuisines. Aurus & Nido in Mumbai were the restaurants where I created some crazy food and were considered among the top eateries in the country.

Television is another medium where I share my recipes and belief that people can cook & eat at home very well. My vegetarian cook book Vicky Goes Veg is a cutting edge veg cook book where world flavours meet local markets in your homes. The book won the prestigious Gourmand Award for Best Vegetarian Cook 2015 this year. My newest show VICKYPEDIA which starts in Feb on Zee is a fun filled show with amazing recipes from all over the world.

Currently I work as Culinary Director for Everstone Capital and am responsible for Harry’s Bar all over India which is a relaxed bar with tasty comfort food and great cocktails. Next my new venture The Disgruntled Chef which will open shortly in Mumbai. It is a produce and technique driven placer boasts of delicious small plates, tapas, and hearty main meals to share.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps