Ingredients
Potatoes – 4; thinly sliced
Cucumbers- 1: chopped
Tomatoes- 2; chopped
Olives – 1/2 cup; chopped
Jalapeño peppers- 1/2 cup; chopped
Cilantro – 1/2 cup; chopped
Paneer – 1 cup, grated
Olive oil – 1 tbsp
Salt – to taste
Cumin powder- 1 tsp
Black pepper powder- 1 tsp
For Sour cream
Curd 1 cup
Salt a pinch
Recipe
For sour cream
Hung curd for about an hour in a muslin cloth. Then take it out in a bowl. Add salt & keep in refrigerator for 1/2 hour.
For Nachos
Preheat oven at 350 degrees.
Cut potatoes in thinly sliced round shape.
Now wash all sliced potatoes with cold water at least 2-3 times so that there will be no white colored water. Spread on a towel for about 10 min. Then put them in a bowl. Add a little olive oil, salt, black pepper powder & cumin powder. Mix them well. Now in a baking tray, spread a parchment paper or baking liner. Put each sliced potatoes on it. Bake for 8-10 min & then turn the sides & again bake for about 8-10 min. Once potatoes are crisp take them out.
Now put all potatoes in one baking tray. Top it with chopped tomatoes, cucumbers, olives, Jalapeño pepper, cilantro & then top with grated paneer. Bake it again for about 8-10 min.
Serve with sour cream
Rimpy's Indo-Canadian Kitchen 