Cheesy Nachos


For the Nachos
For the Refried Beans
For the Cheese Sauce
  • For the nacho dough, heat a little oil in a nonstick pan, add the turmeric powder and mix well. Cook for a few seconds and take the pan off the heat.
  • Take refined flour in a large bowl. Add the corn meal and the prepared oil, salt and sufficient warm water. Knead the mixture to a soft dough. Set aside for 10 to 15 minutes.
  • For the refried beans, heat oil in a non-stick wok, add 2 teaspoons of finely chopped garlic and sauté till golden brown.
  • Add the onion and mix well. Cook till golden brown. Add the tomatoes and sauté well. Add the salt and mix well. Cook till pulpy.
  • Add the paprika powder and cumin powder and mix well. Add the kidney beans, mix well and mash with the back of a spoon.
  • Add ¼ cup of water and mix well. Add the crushed black peppercorns and mix till well combined. Take the pan off the heat.
  • For the cheese sauce, heat butter in another non-stick pan and let it melt. Add the refined flour and sauté well.
  • Add milk and stir well. Tear the cheese slice, add it to the pan and switch the heat off. Whisk till the cheese melts.
  • For the salsa, mix the tomatoes, onion, green chilli, lemon juice, chopped coriander and tomato juice. Add salt, mix and set aside.
  • To make the nachos, grease the worktop with a little oil. Take a portion of the prepared dough, shape it into a ball and slightly flatten it.
  • Place the dough on the greased worktop and roll it into a thin sheet. Trim the sides and cut into equal strips using a pizza cutter. Prick all over with a fork and cut into triangles.
  • Heat sufficient oil in a kadai, drop in the prepared triangles and deep fry till golden brown and crisp. Drain the nachos on an absorbent paper. Sprinkle the paprika and salt while the nachos are hot and toss well.
  • To assemble, place the nachos on a serving plate. Top with the prepared refried beans, salsa and cheese sauce. Garnish with olive slices, jalapeño slices and parsley sprig. Serve immediately.
A recipe by Sanjeev Kapoor Master Chef, Author and Television Host