Naan-chos with Chana Masala
A fun twist to classic nachos, these are Indian version made from spiced chana masala and naan. These use leftover chana masala and upgrades it to another dish. Great for get togethers or big dinner.
Diwali, Thanksgiving and Christmas come one after the other and all these festivities mean one thing, lots of families or friends gathering around and enjoying some delicious food.
Or when we think about game day food, we tend to think of dips & chips, regular Mexican nachos but upgrade it to something different. Don’t get me wrong, I love vegetarian Mexican style nachos. But this Indian version is equally good.
Naan chips are swapped to tortilla chips and that’s why they are called naan-chos. There are other swaps to the dish, like instead of black beans, we used leftover chana masala. I say leftover because that’s the best way to use them up. But, if you do not have leftovers, you can make a fresh new batch of chana or buy store bought form frozen section. No one will care or judge you.
With everything store-bought or leftovers, this is such an easy dish to prepare for big gatherings.
Toppings
- Onion and tomatoes, cilantro, scallions, etc. are the toppings.
- Cheese
- Chana Masala
- The naan pieces bake up quickly, so you need to assemble the toppings and chana masala beforehand.
Swaps or Substitutes
- Chana masala for Rajma Masala
- Yogurt for Sour cream
- Onion/tomatoes for salsa
- Naan for pita
- Chutneys are totally optional
How to make Naan-chos?
Cut naan into 8-9 pieces (triangles). Bake them slightly to crisp up.
Next, assemble the naan-chos into a loose pile, scattering the chana masala evenly with cheese. Bake again for few minutes and then add finishing touches with rest of the toppings.
The final finishing touches just before serving would be the herbs like cilantro and scallions, some yogurt. I also added some chutneys because I had them at home. You can totally leave it out.
You can also add some guacamole.
Tips
- Make sure the chana masala is not too saucy. They will make everything very soggy.
- These do not keep well as leftovers.
Leftovers
These do not keep well for leftovers.
Naan-Chos with Chana Masala
Ingredients
Naan
- 3 full sized Naan 8-9 pieces per naan
- 2 tbsp oil
Toppings
- 1-1 1/2 cup cooked chana masala leftover or store bought
- 1 11/2 cup shredded cheese
- ½ cup tomatoes chopped
- ¼ cup onions chopped
- 2 tbsp Cilantro chopped
- 2 tbsp Scallions chopped
- 1 jalapeno sliced, optional
- Yogurt or sour cream
- Green chutney & Tamarind Chutneys optional
- Pomegranate optional
- Guacamole or avocados optional
Instructions
- Prepare the chana masala or use leftovers/store bought.
- Prepare the toppings too and set aside
- Pre heat oven to 400 F.
- Line two baking sheets with parchment paper and arrange all the naan wedges/pieces on them. Brush them lightly with oil and bake them for 5 minutes until they are slightly crispy.
- Arrange baked naan pieces in a baking tray or oven safe dish, add half of the chana masala all over it in a way it covers most of the pieces, followed by half of the cheese. Finish with other half and more cheese. Create layers.
- Return to the oven for another 2-3 minutes, until the cheese is melted. Don’t over bake them.
- Remove the tray or baking dish, add the toppings- onions, tomatoes, cilantro, scallion, jalapenos, drizzle some of the yogurt, chutneys if you like.
- You can also add some pomegranate arils.
- Serve immediately.
Notes
- Make sure the chana masala is not too saucy. They will make everything very soggy.
- These do not keep well as leftovers.