Chana Chor Garam Nachos
by Tarla Dalal
Added to 16 cookbooks
This recipe has been viewed 8325 times
Chana Chor Garam – cooked chickpeas that are flattened, fried and seasoned – is an all-time favourite street food in India.
While the roadside vendor would jazz it up with onions, tomatoes and a dash of spice powders, here were have created a fusion snack by topping the Chana Chor Garam with popular international dips and sauces like guacamole, tomato salsa and nacho sauce.
A garnish of spring onions matches the exotic taste and texture of this dish making it all the more exciting to munch on.
You can make the guacamole and uncooked salsa beforehand and store it in the fridge, but the nacho sauce must be made just before mixing because it thickens very fast. Once the nacho sauce is ready, assemble the Chana Chor Garam Nachos and serve it immediately.
- Combine all the ingredients in a broad non-stick pan, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
- Place 12 chana chor garam pieces on a serving plate, put half the guacamole, half the uncooked salsa and half the nacho sauce and spread it evenly.
- Repeat step 1 to make 1 more plate.
- Serve immediately garnished with spring onion whites and greens.
Nutrient values per serving
|Vitamin A||240 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||9.3 mg|
|Folic Acid||6.4 mcg|
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