Bombay Nachos

Bombay Nachos

A Bombay twist on everyone’s favourite nachos! 🌶️ These are my riff on papdi chaat, the iconic Indian street food snack — crispy papdi loaded up with spiced potatoes, creamy yoghurt, tangy chutneys, fresh coriander and all the good stuff. Basically, papdi chaat went out for a night with nachos… and things got a little messy.

Serves 2 if you are having it with other dishes. 1 if you are hungry or just enjoy your grub like me.

Ingredients

Salsa ingredients

1 tomato, diced

1 shallot, diced

3 sprigs of chopped coriander

½ Lebanese cucumber, diced

Juice of half a lemon

1 teaspoon of tamarind paste

Salt & pepper

Raita ingredients

2 tablespoons of Greek yoghurt

1 tablespoon of mint sauce

Squeeze of lemon juice

Salt and pepper

Potato ingredients

1 large potato, cubed

Oil spray

1 teaspoon of curry paste

¼ teaspoon of chaat masala

Salt & pepper

Nacho ingredients

150g puri

50g of Bombay mix

2 sprigs of chopped coriander

30g of chutney

Pickled onions (optional)

Method

1.       Parboil the potatoes in salted water. Once ready, drain and allow to cool.

2.       When cooled, add to a large bowl and spray with oil. Add in the curry and chaat masala and coat the potatoes. Season with salt and pepper.

3.       Spray the bottom of the air fryer with oil and add in the potatoes. Cook on 180 degrees Celsius until crispy.

4.       While the potatoes are cooking you can work on the other elements. Start with the salsa. Mix the ingredients together in a bowl and set aside.

5.       Mix the raita ingredients together in another bowl.

6.       Assemble the nachos. Grab a serving dish and add your puri to the base. Sprinkle on the salsa. Next add the potatoes. Dot around the chutney and likewise with the raita.

7. Add the pickled onions.

8. Sprinkle on the Bombay mix and then finally the coriander.

Enjoy!