Nachos Chaat

Nachos Chaat

Recipe: | Abreo | Rockford, IL

Yield: 1 serving

Ingredients

  • Tortilla chips, large handful
  • ¼ c. gribiche (recipe follows)
  • ¼ c. garbanzo beans
  • 2 tbsp. mint chutney (recipe follows)
  • 2 tbsp. tamarind chutney (recipe follows)
  • ½ c. boiled potatoes, diced
  • ½ tsp. cumin
  • 1 tbsp. pomegranate seeds
  • 10 cilantro leaves
  • 10 mint leaves

Directions

  1. On a large flat plate, spread out tortilla chips.
  2. Then start layering one ingredient at a time over chips.
  3. Finish with pomegranate seeds, mint and cilantro leaves.

Gribiche

Yield: 2 cups

  • 3 hard-boiled large egg yolks
  • 1 tbsp. Dijon mustard
  • ¼ c. shallots, minced
  • 1 tbsp. sherry vinegar
  • 1 tbsp. capers
  • ½ tsp. garlic, chopped
  • ¼ c. fresh parsley, chopped
  • 2 tbsp. grapeseed oil (or more as needed to make thick pesto)
  • Salt and pepper to taste

Directions

  1. Place yolks and next seven ingredients in food processor. Pulse just until smooth. Season with salt and pepper to taste.

Mint Chutney

Yield: 1 cup

  • ¼ c. plain yogurt
  • 3 tbsp. lemon juice
  • 1 bunch cilantro
  • 1 c. mint leaves
  • 1 medium jalapeno, sliced
  • 2 tsp. ginger, sliced
  • 1 clove garlic
  • ½ tsp. sugar
  • Salt to taste
  • Water, as needed to thin mixture

Directions

  1. Combine all ingredients in blender. Mix to coarse consistency.

Tamarind Chutney

  • 1 c. tamarind paste
  • ¾ c. cane sugar
  • ½ tsp. salt
  • ½ tsp. cayenne pepper
  • ½ tsp. ground cumin
  • ½ tsp. ginger powder

Directions

  1. Heat cumin in saucepan until fragrant, 1 to 2 minutes.
  2. Add sugar, tamarind and all remaining ingredients.
  3. Cook until thickened, 10 to 15 minutes.

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