How to make Nachos - SK Khazana -

You can now make one of the most popular starters from mexico – they are so easy to make and so crunchy and tangy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cornmeal (मकई का आटा),

Cuisine : Mexican

Course : Snacks and Starters

For more recipes related to Nachos - SK Khazana checkout Vegetable Quesadillas, Makai Churi Roti, Quesadillas, Cornmeal Fritters . You can also find more Snacks and Starters recipes like Healthy Uttappam Steamed Vegetable Karanji - SK Khazana College Sandwich Kumroni

Nachos - SK Khazana

Nachos - SK Khazana Recipe Card


Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

Prep Time : 8-10 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Nachos - SK Khazana Recipe

  • Cornmeal 1/2 cup

  • Turmeric powder 3/4 teaspoon

  • Refined flour 1 cup

  • Salt to taste

  • Paprika powder for sprinkling

  • Black olive slices for garnish

  • Pickled jalapenos slices for garnish

  • Fresh curly parsley sprig for garnish

  • For refried beans

  • Oil 1 tablespoon

  • Garlic finely chopped 2 teaspoons

  • Onion medium, finely chopped 1

  • Tomato medium, finely chopped 1

  • Salt to taste

  • Paprika powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Crushed black peppercorns to taste

  • Cheese sauce

  • Butter 2 tablespoons

  • Refined flour 2 tablespoons

  • Milk 1 cup

  • Cheese slice 1

  • Salsa

  • Tomatoes medium,deseeded and finely chopped 2

  • Onion small, finely chopped

  • Green chilli chopped 1

  • Lemon juice 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Tomato juice 1 tablespoon

  • Salt to taste


Step 1

To make the dough, heat oil in a non-stick pan, add turmeric powder and mix well. Cook for a few seconds and take the pan off the heat.

Step 2

Take refined flour in a large bowl, add corn meal, turmeric oil, salt and sufficient warm water and knead to a soft dough. Set aside for 10-15 minutes.

Step 3

To make the refried beans, heat oil in a non-stick wok, add 2 tsps garlic and sauté till golden brown.

Step 4

Add onion, mix well and saute till golden brown. Add tomato and sauté well. Add salt, mix well and saute till tomatoes become pulpy.

Step 5

Add paprika powder and cumin powder and mix well. Add kidney beans, mix well and mash the beans lightly with the back of the spoon.

Step 6

Add ¼ cup water and mix well. Add crushed black peppercorns and mix till well combined. Take the pan off the heat.

Step 7

For the cheese sauce, heat butter in another non-stick pan and let it melt. Add refined flour, mix and sauté taking care that its colour does not change.

Step 8

Add milk and mix well so that no lumps are formed. Tear the cheese slice and add to the sauce. Mix well till the cheese melts and cook till the sauce thickens. Take the pan off the heat.

Step 9

To make the salsa, take tomatoes in a bowl, add onion, green chilli, lemon juice, coriander leaves and tomato juice and mix well. Add saltand mix well.

Step 10

To make the nachos, heat sufficient oil in a deep pan. Grease the worktop with a little oil. Take a portion of the dough, shape it into a ball and flatten it slightly. Place the dough on the greased worktop and roll it into a thin sheet. Trim the sides and cut into equal strips. Prick all over with fork and cut into triangles with a pizza cutter. Slide in these triangles into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. Sprinkle paprika and salt while the nachos are hot and toss well.

Step 11

To assemble, put the nachos in a serving bowl. Top them withrefried beans and salsa and drizzle cheese sauce through a squeezy bottle. Garnish with black olives slices, jalapenos slices and a curly parsley sprig. Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.