There has never been a better platter to share with your friends than a good nacho platter with your favourite dip. So, we bring an amazing recipe to your table that helps you make perfectly crispy nachos at home with a robust and flavourful coconut salsa that has a mustard tadka over it.

What are Nachos?

Nachos are a Mexican dish made of fried tortilla chips topped with cheese sauce or melted cheese, as well as a range of other toppings such lettuce, tomatoes, olives, and chilli peppers, as well as sauces like salsa, guacamole, or sour cream. Ignacio Anaya, who invented the meal in 1941 for diners at the Victory Club restaurant, is honoured by its name.

How to make Pickles Nachos with Tempered Coconut Salsa

1. In a large bowl add the dry ingredients for the nacho dough, mix them slightly and add the pickled red chilli with some water to the dough. Knead the dough till it has completely come together into a cohesive mass.  

2. In a separate non-stick pan prepare the tadka for the salsa. Add some olive oil to the pan; in that toast some chopped garlic and mustard seeds lightly. Toss in a few curry leaves and chopped tomatoes as well. 

3. In a bowl, mix in toasted coconut flakes with some coconut cream and sour cream, along with some chopped jalapenos and finally top it off with the tadka. Season it with salt and pepper, mix and set it aside. 

4. Take a small portion of the dough and on an oiled surface roll it out into a thin sheet. Cut off the edges for a cleaner cut. Slice them into even sized nacho chips.  

5. Place the individual nachos on a cookie tray and bake in a preheated 190 degree oven for 15 minutes or until brown and crispy.  

6. Once out of the oven, let the nachos cool completely and then serve them with the prepared coconut salsa. 

Expert Tips

1. Make sure to mix the dry ingredients properly before incorporating the wet so that the spices disperse properly.
2. Knead it into a stiff dough which is not too soft or the nachos won't get crispy.
3. Alternating to the baking method, you can also deep fry the chips to get them more crispy.

Pickled Nachos with Tempered Coconut Salsa

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Category

Appetisers

Servings

1-2

Prep Time

10 minutes

Cook Time

20 minutes

Calories

310

Ingredients

Nacho Dough:-

• Cornmeal/ makai ka atta: ½ cup
• Refined flour: ¾ cup
• Crush fennel/ saunf: 1 tsp
• Salt: 1 tsp
• Turmeric: ½ tsp
• Stuffed red chilli pickle: 1 
• Water: as required 

Coconut Salsa:-

• Olive oil: 1 tsp
• Chopped garlic cloves: 4
• Mustard seeds: ½ tsp
• Curry leaves: 8-10
• Chopped tomato: 1 
• Toasted coconut flakes: ½ cup
• Coconut cream: 2 tbsp
• Sour cream: 1 tbsp
• Chopped jalapeno slices: 5-6 
• Salt: to taste 
• Pepper: to taste 

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Directions

1. In a large bowl add the dry ingredients for the nacho dough, mix them slightly and add the pickled red chilli with some water to the dough. Knead the dough till it has completely come together into a cohesive mass.

2. In a separate non-stick pan prepare the tadka for the salsa. Add some olive oil to the pan, in that toast some chopped garlic and mustard seeds lightly. Toss in a few curry leaves and chopped tomatoes as well.
3. In a bowl, mix in toasted coconut flakes, with some coconut cream and sour cream, with some chopped jalapenos and finally top it off with the tadka. Season it with salt and pepper, mix and set it aside.
4. Take a small portion of the dough and on an oiled surface roll it out into a thin sheet. Cut off the edges for a cleaner cut. Slice them into even sized nacho chips.
5. Place the individual nachos on a cookie tray and bake in a preheated 190 degree oven for 15 minutes or until brown and crispy.
6. Once out of the oven, let the nachos cool completely and then serve them with the prepared coconut salsa.

Recipe Video

Recipe Note

While the nachos remain the same, you can add some flavouring over them in the form of powder. If you want to add some variation you can also add or replace a dip like a regular salsa.