Indian Style Loaded Nachos

Nachos (makes about 6 roti's)

• 250g Medium (or Chakki) Elephant atta
• 150ml water approx.
• 1 tsp salt (optional)
• ½ tsp cumin powder
• butter or ghee for brushing

Spicy Tomato Masala

• 1 tbsp of oil
• 2 onions, finely diced
• 4 cloves of garlic, finely chopped
• 4 fresh tomatoes, chopped
• 4cm piece of fresh ginger, grated
• salt to taste 1 tsp turmeric
• 1-2 chillies, finely chopped
• ½ tsp chilli powder
• 1 tsp of garam masala
• Handful of coriander leaves, chopped

Pomegranate Yoghurt

• 250g plan Greek yoghurt
• ½ tsp roasted cumin seeds, crushed
• 1 tsp jaggery (or brown sugar)
• 2 tbsp pomegranate seeds
• 2 tbsp grated cucumber
• ½ tsp salt

Avocado Kachumber

• 1 ripe avocado
• 1 red onion
• 1-2 green chilli, finely chopped
• Juice from 1 lemon
• Small handful of fresh coriander, chopped

Topping

• 100g grated cheddar cheese
• handful of fresh coriander, chopped
• 2-3 spring onions, chopped

Method

Nachos

1. Put the atta, salt and cumin into a bowl and add a little water at a time to make a soft dough. Set to one side for 10 minutes.
2. Get a baking sheet ready and put a piece of foil on it. Heat the oven to 200ºC
3. Roll out a ball of dough to make a roti about 20cm in diameter
4. Place the roti onto the foil and brush both sides with butter or ghee.
5. With a fork stab the roti all over then place it in the oven for 5-6 minutes. Once crisp, remove from the oven and cut into 8 equal triangles or nachos. Set to one side to crisp up.

Spicy Tomato Masala

1. Heat oil in a pan and add the onion. Fry on a high heat for a few minutes then reduce the heat and cook for 5-6 minutes.
2. Add the finely chopped garlic and continue to cook until the onions start to brown.
3. Add the chopped tomatoes, ginger, salt, turmeric, and chopped chillies and a little chilli powder.
4. Let the onions, tomatoes and spices melt together creating a thick aromatic masala paste. This will take a few minutes. (If you want to add some minced lamb or chicken you can do it now and cook for about 20 minutes.)
5. Remove from the heat and add the garam masala and coriander. Leave to cool a little.

Pomegranate Yoghurt

1. Put the yoghurt into a bowl and beat it a little to aerate then mix all the remaining ingredients into the yoghurt.

Avocado Kachumber

1. Cut the avocado and onion into very small dices and place in a bowl.
2. Add chilli, lemon juice and coriander and stir together. Taste and check the seasoning .

Put the platter together

1. Heat the oven to 180ºC
2. On to a large baking sheet spread the nachos out and, sprinkle on the tomato masala
3. Add dollops of the avocado kachumber and sprinkle on the cheese. Add some extra chopped chillles if you like it spicy.
4. Place in the oven for about 5-10 minutes until the cheese has melted. 
5. Remove and add the pomegranate raita, chopped coriander and spring onions and share with your loved ones.