East meets West in this dish, wherein we collaborate the idea of a nacho platter with the idea of street bhel and chaat. I often get accused of being too ‘westernised’, and I sometimes struggle with the daily meals – I always want more! So in response – this is the dish you can serve your grandparents without getting that lecture about Indian food!
Replacing the puri with these delicious tortilla chips, but keeping the usual fixings is will be satisfying enough. I like to give the tray a quick bake in the oven to crisp up and bake the Greek yoghurt. I then like to add some more on top just for that little bit of extra!
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Photo Credits: The Kitchen Trail
- 1/2 packet AL Chipino BBQ Tikka Masala
- 3/4 cup Chopped Tomatoes
- 3/4 cup Chopped Onions
- 3/4 cup Chopped green peppers
- 90g Greek yogurt
- 1 tbsp Ground cumin
- 1/2 tbsp salt
- Spicy salsa
- Coriander leaves
- Place the tortilla chips on a baking tray.
- In a separate bowl, stir the tomatoes, onions, green peppers, salt and cumin together.
- Place this mixture on top of the nachos. Add half the amount of the yoghurt on top as well.
- Bake in a preheated oven of 200C for 10 minutes.
- Remove and drizzle the remaining yoghurt on top, sprinkle extra ground cumin.
- Add some salsa on top and garnish with coriander leaves.