Masala Poppadom Nachos

Name: Masala Poppadom Nachos
Yield: Serves 4
Cuisine: Mexican
Ingredients: 1 green chilli, deseeded and finely chopped; 1 small cucumber, finely diced; 1 ripe tomato, deseeded and diced; a good pinch of salt; 6 ready-to-eat poppadoms (plain or spicy); a small handful of coriander (cilantro), roughly chopped, plus a few extra leaves for garnish; 1 tbsp lemon juice; seeds from ½ pomegranate, to garnish (see hack); a small handful of mint leaves, plus a few extra leaves to garnish; 1 small red onion, finely diced; 1 tbsp mango chutney; 4 tbsp plain yogurt; 1 tsp garam masala

Preparation info

Serves
4

Difficulty
Easy

Appears in

Life's Too Short to Stuff a Mushroom

By Prue Leith

Published 2024

About

Tortilla chips out of a packet are usually used as a base for Mexican-style nachos, but we have used Indian poppadoms here. Nachos have all sorts of toppings: cheese, guacamole, refried beans or minced cooked beef. But I like this vegetarian mixture – slightly spicy, and delicious and fresh – best.

Ingredients

6 ready-to-eat poppadoms (plain or spicy)
1 small red onion, finely diced
1

Asia
Americas
India
Mexico
Starter
Spicy
Vegetarian
Gluten-free
Central America

Method

Make the mint raita by combining all the ingredients in a small bowl. Set aside.
Break up the poppadoms and put the pieces on one large plate or four individual plates.
In a mixing bowl, combine the onion, tomato, cucumber and chilli. Add the lemon juice and garam masala. Mix well.
Spread the mixture evenly over the poppadoms, then dot with