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.
Servings: 4 servings
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.