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Friday, May 20, 2022

Munch on these ‘aloo paratha nachos’ to keep evening hunger pangs at bay (recipe inside)

Recently, Chef Ranveer Brar took to Instagram to share a post on this unique medley of east meets west!

By: Lifestyle Desk | New Delhi |
April 30, 2022 6:20:16 pm
nachos-pexelsWould you try this interesting nacho recipe? (Source: Representative image/Pexels)

Aloo parathas or flatbreads stuffed with a mashed potato filling are ubiquitous favourites across the country. Predominantly popular in Punjabi households as winter breakfast, it is flavoured with a dash of jeera and slow-roasted on an iron tawa with an ample amount of desi ghee.

While delicious on its own merit, what if we tell you that aloo parathas can be turned into bite-sized nachos? Recently, Chef Ranveer Brar took to Instagram to share a post on this unique medley of east meets west!

If you’re looking for an easy evening snack idea, check out his post here.

Take a look at the detailed recipeas shared by the chef.


For Dough

2 Potatoes – boiled and grated
2 cups whole wheat flour
¼ tsp Carom seeds
1 tsp Red chilli powder
Salt to taste
2 tsp oil
Water as required
Oil for frying

For Seasoning

Salt to taste
1 tsp red chilli powder
1 tsp Dry mango powder

For Dip Tadka

2 cups Hung curd
1 tbsp Oil
1 tsp Mustard seeds
1 tsp Chana dal
1 tsp Gota urad
¼ tsp Fenugreek seeds
2-3 Dry Kashmiri chilli
1-inch ginger – peeled and chopped
10-15 Curry leaves
2-4 Black olives, sliced


For the nachos

*In a mixing bowl, add grated potato, whole wheat flour, carom seeds, and red chilli powder. Mix them well. Add salt to taste, oil and water, knead a soft dough, and cover and keep aside for 10 minutes.

*Now, take a medium portion of the dough and roll it thin using a rolling pin. Cook it halfway on a hot flat pan from both sides and then cut in strips and then in a triangle shape.

*Heat oil for deep frying and then fry these triangles in medium hot oil until golden brown and crispy. Remove on an absorbent paper, then add the nacho spices and mix it properly, then keep aside for further use.

For the dip

*In a bowl, add hung curd and whisk it properly.

*Heat oil in a tadka pan, add mustard seeds, chana dal, urad dal and fenugreek seeds. Let it splutter.

*Add dry Kashmiri chilli, ginger, and curry leaves and mix well.

*Pour the tadka over the hung curd and mix well.

Serve the paratha nachos with the tadka dip!

Will you try this recipe? Let us know!

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