Indian Nachos
Crispy papadum chips are piled high with spiced ground lamb, mango chutney, cool cucumber raita, and crumbled paneer for a nacho experience full of Indian flavors and textures. It is the ultimate party snack that takes everything you love about nachos and transports it to Mumbai.
Papadum nachos loaded with spiced lamb, mango chutney, raita, and paneer for an explosively flavorful Indian twist on a classic party dish.
Nutrition per serving
Ingredients
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Protein
Topping
Seasoning
Instructions
Crisp the Papadums
If using uncooked papadums you can either microwave them one at a time for 30 to 45 seconds until they puff and crisp, or brush them lightly with oil and bake them in a 180 degree Celsius oven for 5 to 7 minutes. Alternatively fry them in hot oil for 15 to 20 seconds per side until they balloon and crisp instantly. Spread them in a single layer on a baking sheet and allow them to cool slightly so they firm up before loading with toppings.
Cook the Spiced Lamb
Heat a skillet over medium high heat and add the ground lamb. Cook for 3 minutes breaking it up with a wooden spoon until no pink remains. Drain any excess fat from the pan. Add 1 teaspoon of garam masala, half a teaspoon of cumin, half a teaspoon of coriander powder, a pinch of chili powder, salt to taste, and 2 minced garlic cloves. Stir fry for 2 more minutes until the spices are fragrant and the lamb is nicely coated and caramelized.
Assemble the Nachos
Arrange the crisped papadums in a single overlapping layer on a large serving platter. Spoon the hot spiced lamb evenly over all the papadums making sure each chip gets some meat. Scatter the crumbled paneer generously over the lamb. Drizzle the mango chutney in zigzag lines across the entire platter for a sweet counterpoint to the spiced lamb.
Add Cool Toppings and Serve
Spoon dollops of cool cucumber raita across the platter. Finish with a sprinkle of fresh chopped cilantro, a few thin slices of green chili if you like extra heat, and a light dusting of chaat masala for that tangy street food quality. Serve immediately because the papadums will absorb moisture from the toppings quickly and begin to soften. This dish does not hold well and is best enjoyed the moment it is assembled.
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