Pickled Nachos With Tempered Coconut Salsa

A healthier, baked take on the classic snack dish, nachos. Loaded with Indian flavours and served with a tangy coconut salsa.

Chase the flavors

Serves 2-3

Prep time 20 Minutes

Cooking time 10 Minutes


Makai ka atta - 1/2 cup

Refined flour - 3/4 cup

Fennel seeds - 1 tsp

Turmeric - 1/4 tsp

Red chilli pickle - 1 piece

Olive oil - 1 tsp

Garlic - 4 cloves

Mustard seeds - 1 tsp

Curry leaves - A few

Tomato - 1

Desiccated coconut - 1/2 cup

Coconut cream - 2 tbsp

Sour cream - 1 tbsp

Jalapenos - 4-5

Pepper - 1 tsp


1) Mix makai atta and refined flour together and chuck in the crushed fennel seeds, stuffing of the red chilli pickle and seasoning and make a tight dough.

2) For the coconut dip,  heat olive oil and add in the chopped garlic in a Meyer Safecook non-stick pan,.

3) Next, add  mustard seeds and curry leaves along with the chopped tomatoes to the pan and saute.

4) Toast the desiccated coconut till brown and keep it in a bowl.

5) Add coconut cream and sour cream to the bowl and add in the tempering.

6) Add in the seasoning along with chopped jalapeños to the salsa and combine it all to make a thick dip.

7) Roll the dough into a thin sheet, and cut it into triangles and bake at 180 degrees for 15 minutes.

8) Serve the nachos with a coconut dip.

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