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As seen on BBC Saturday Kitchen! Make Riya's Nachodums at home

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Nachodums

Serves 4-6

Ready in 25 mins

Original paneer

  • Vegetarian

Nachodums are what happen when two of my favourite snack worlds collide – Mexican nachos and Indian chaat. Mini poppadums are piled high with all the good stuff: crumbled mango-glazed paneer, chutneys, yogurt, something fresh, something spicy and a good bit of crunch. A slightly lighter alternative to classic nachos, they are low effort, high reward, and just as lovely to look at as they are to eat.

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Ingredients
Method

Ingredients

  • 1 tablespoon neutral oil
  • 200g (7oz) paneer, crumbled
  • 2 tablespoons Mango Chutney (see page 169)
  • ½ teaspoon chaat masala (optional), plus extra to garnish
  • Pinch of chilli powder (optional)
  • 85g (3oz) mini poppadums
  • Salt
  • For the raita:
    • 200g (7oz) thick Greek yogurt
    • 2 tablespoons deseeded cucumber, finely diced
    • 1 tablespoon lemon juice
    • Pinch of salt
    • Pinch of roasted cumin powder
  • For the tomato 'salsa':
    • 2 tomatoes, finely chopped
    • ¼ small red onion, very finely chopped
    • 1 green chilli, very finely chopped (deseeded if you want less heat), or 4–5 pickled jalapeños, chopped
    • 2 tablespoons lime juice (reduce or omit if using pickled jalapeños)
    • Pinch of salt
    • 1 tablespoon chopped coriander
  • To finish:
    • Coriander Chutney and Tamarind Chutney (see page 168)
    • Fresh pomegranate seeds
    • Sprigs of fresh coriander

Method

  1. Heat the oil in a heavy-based frying pan over a medium heat. Add the paneer and warm gently for 2–3 minutes.
  2. Stir in the mango chutney, chaat masala and chilli powder, if using. Toss together until the paneer is lightly glazed and warmed through. Taste and add a small pinch of salt, if needed. Remove from the heat – the mixture should be sticky but not wet.
  3. For the raita, mix the yogurt with the cucumber, lemon juice, salt and roasted cumin powder until well combined. The result should be thick, cooling and slightly tangy.
  4. Mix the tomato salsa ingredients together in a small bowl and set aside.
  5. To assemble the dish, arrange the mini poppadums on a large platter in a single layer. Spoon small mounds of warm mango-glazed paneer into each one. Add a little tomato 'salsa' and drizzle the raita lightly over the top. Drizzle with ribbons of coriander chutney and tamarind chutney, then sprinkle with pomegranate seeds, fresh coriander and some chaat masala.
  6. Serve immediately so the poppadums remain crisp.
Nachodums

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