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Indian Masala Nachos


6 Cut White
Indian Masala Nachos

Scale Your Recipe

Original Recipe Serves 12
Prep Time 25 min
Cooking Time 20 min


15 oz.  Pre-cut Unfried White Corn Tortilla Chips (10866)  
1 lb.  Eggplant , sliced into 1/2" rounds 
 Olive Oil , as needed 
 Kosher Salt , as needed  
2 Tbsp.  Ginger , fresh , minced 
2 Tbsp.  Garlic , minced 
4 Tbsp. Masala Spice Blend , see related recipe   
1 1/2 tsp.  Cayenne Powder 
1 Tbsp.  Turmeric  
1 Tbsp.  Sea Salt  
6 cups  Tomatoes , fire roasted , canned 
3 cups  Vegetable Stock  
18 oz.  Chickpeas , drained , rinsed 
12 oz.  Potatoes , peeled , cooked , small dice 
9 oz.  Peas , frozen 
1 1/2 cups Plain Yogurt  
1 1/2 tsp.  Mint , fresh , minced 
1 1/2 tsp.  Sugar  
3 cups  Mangos Chutney , see related recipe 
3/4 cup  Scallions , thinly sliced 


1.) Preheat grill to medium heat. Preheat fryer to 350°F.

2.) Brush eggplant with olive oil, season lightly with salt, and grill until soft and cooked through. Allow to cool slightly before cutting into a small dice. Reserve chilled for service.

3.) To create sauce, in a pan over medium-high heat, add olive oil, ginger, garlic, and spices. Cook 1-2 minutes, before adding tomatoes and vegetable stock. Simmer 3-5 minutes or until slightly thickened. Add chickpeas, potatoes, and peas and simmer 3-5 minutes more. Reserve warm.

4.) In a small mixing bowl, whisk together the yogurt, mint, and sugar. Reserve chilled.

5.) Fry chips for approximately 30-40 seconds or until bubbling stops and desired color is achieved. Season immediately with masala spice blend.

6.) To assemble one portion: arrange 2.5 oz. of chips on a plate and top with ¾ cup of curry sauce, ¼ cup mango chutney, 2 tbsp. drizzle of yogurt sauce, and sprinkle with scallions. Serve immediately.

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