Nachos Chaat

Ingredients and Directions

Directions

1. On a large flat plate, spread out tortilla chips.

2. Then start layering one ingredient at a time over chips.

3. Finish with pomegranate seeds, mint and cilantro leaves.

Ingredients

• large handful Tortilla chips
• ¼ c. gribiche (recipe follows)
• ¼ c. garbanzo beans
• 2 tbsp. mint chutney (recipe follows)
• 2 tbsp. tamarind chutney (recipe follows)
• ½ c. boiled potatoes, diced
• ½ tsp. cumin
• 1 tbsp. pomegranate seeds
• 10 cilantro leaves
• 10 mint leaves

Gribiche - Yield: 2 cups

Directions

1. Place yolks and next seven ingredients in food processor. Pulse just until smooth. Season with salt and pepper to taste.

Ingredients

• 3 hard-boiled large egg yolks
• 1 tbsp. Dijon mustard
• ¼ c. shallots, minced
• 1 tbsp. sherry vinegar
• 1 tbsp. capers
• ½ tsp. garlic, chopped
• ¼ c. fresh parsley, chopped
• 2 tbsp. grapeseed oil (or more as needed to make thick pesto)
• Salt and pepper to taste

Mint Chutney - Yield: 1 cup

Directions

1. Combine all ingredients in blender. Mix to coarse consistency.

Ingredients

• ¼ c. plain yogurt
• 3 tbsp. lemon juice
• 1 bunch cilantro
• 1 c. mint leaves
• 1 medium jalapeno, sliced
• 2 tsp. ginger, sliced
• 1 clove garlic
• ½ tsp. sugar
• Salt to taste
• Water, as needed to thin mixture

Tamarind Chutney

Directions

1. Heat cumin in saucepan until fragrant, 1 to 2 minutes.

2. Add sugar, tamarind and all remaining ingredients.

3. Cook until thickened, 10 to 15 minutes.

Ingredients

• 1 c. tamarind paste
• ¾ c. cane sugar
• ½ tsp. salt
• ½ tsp. cayenne pepper
• ½ tsp. ground cumin
• ½ tsp. ginger powder