Whole Wheat Khakra Nachos

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Top Rated Recipe

Chef Vicky Ratnani

Last Updated: Jan 05, 2024

4/5

(2 votes)

Whole Wheat Khakra Nachos

About Whole Wheat Khakra Nachos

Table of Contents

A healthy way to enjoy nachos with a tasty nutritious topping

  • Diet khakhras 2 to 3
  • Cottage cheese (paneer) 200 gms
  • Salt to taste
  • Red chilli paste 2 tbsps
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  • 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.
  • 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.
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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

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.

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Comments

Recipe Rating:

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Chef Vicky Ratnani

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Key Details:

Prep:8 hours

Cook time: 5 minutes

Difficulty Level: Easy

Course: Starter

Cuisine: Fusion

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