I travel vicariously through one of my good friends Shiv. As a consultant, she gets to live and work all across the country. It's even more exciting because I successfully converted her into an A+ foodie when we lived together our senior year of college (Case in point, she used to only eat chicken sushi and now is a tried and true sashimi-ite). Meaning I now get to travel AND eat vicariously through her. So, during her recent stint in Los Angeles, she raved about an Indian/Mexican fusion restaurant she tried called Cowboys & Turbans. Now if there's one thing Indians love more than Indian food, it's probably Mexican. Inspired, I decided to create my own Ind-Mex fusion: Chachos! (Also known as Chaat Nachos).
With Super Bowl weekend coming up, this is a healthier and vegetarian-friendly alternative to all the meaty greasy game day grub.
For Recipe (Click Read More)
What you need:
- Tortilla chips
- Yogurt dip (1 cup plain yogurt mixed with 1/4 tsp Chaat masala, 1/4 tsp cumin, 1/4 tsp Cayenne powder, and salt/pepper).
- Cilantro chutney (Recipe)
- Sweet tamarind chutney (Recipe) -- cut this recipe down to 4 servings.
- Bell pepper - 1 medium, diced
- Tomato - 1 large, diced
- Garbanzo beans - 1 can, rinsed and drained.
- Potato - 1 large, diced and cooked
- Jalapeno peppers, sliced (If you are using them from a jar, rinse them under cold water to get rid of the vinegar smell).
- Cilantro, to garnish
- Cayenne powder, to garnish
You can really add any other toppings you want (onions, cauliflower, black beans, chicken).
What you do:
- I like to set it up station-style with the chips and then all the toppings in small bowls on the side so people can assemble their own plate. Just remember the order goes chips, veggies, and then drizzle with the yogurt dip and the cilantro/tamarind chutneys. Finish with a dash of cayenne and cilantro when you're done assembling.
Done! Happy Munching.
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