Nachos Refried Beans and Salsa | Best Foodie Friends | Chef Anupa | Sanjeev Kapoor Khazana

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NACHOS REFRIED BEANS AND SALSA

Ingredients

1 cup maize flour (makai ka atta)
3 tablespoons refined flour (maida) + for dusting and coating
¼ teaspoon turmeric powder
Salt to taste
30 grams processed cheese
Oil for deep-frying
Chopped fresh coriander leaves for garnishing
Spice mix
1 tablespoon onion powder
1 tablespoon garlic powder
½ teaspoon cumin powder
1 teaspoon paprika
½ teaspoon red chilli powder
Salt to taste
Refried beans
¾ cup kidney beans, soaked for 6-8 hours
1 tablespoon oil
1 tablespoon chopped garlic
1 large onion, finely chopped
1 teaspoon red chilli powder
½ teaspoon cumin powder
2 medium tomatoes, chopped
Salt to taste
2 tablespoons tomato ketchup
1 tablespoon butter
Crushed black peppercorns to taste
½ tablespoon chopped fresh coriander leaves
Salsa
1 medium onion, peeled
2 medium tomatoes
½ medium green capsicum
1 teaspoon chopped garlic
1 teaspoon sugar
Salt to taste
1 green chilli, finely chopped

Method

1. Pressure cook red kidney beans alongwith 2-3 cups water till 5-6 whistles. Open the lip when the pressure is released completely. Drain the red kidney beans in a bowl and reserve the stock.
2. To prepare nachos, mix together maize flour, 3 tablespoons refined flour, turmeric powder and salt in a bowl. Add sufficient water and knead into a semi-soft dough. Set aside.
3. Heat sufficient oil in a kadai.
4. To prepare refried beans, heat oil in a non-stick pan. Add garlic and sauté till golden brown. Add onions and sauté till translucent.
5. Add chilli powder and cumin powder and sauté. Add tomatoes and salt and sauté till soft and pulpy.
6. Add red kidney beans and mix, Add 1 cup kidney bean stock, mix, cover and cook on low heat for 3-4 minutes.
7. To prepare salsa, roughly chop onion, tomatoes and capsicum and transfer in a jar. Add garlic, sugar, salt and green chilli.
8. Roughly mash the refried beans mixture, cover and cook for 2-3 minutes. Add 1 cup of red kidney bean stock gradually, mix and cook till the mixture thickens.
9. Coarsely grind the salsa mixture using an electric hand blender. Refrigerate it.
10. Knead the dough again dusting with some refined flour and divide it into large equal portions. Coat each portion with some refined flour and roll out into large thin discs.
11. Cut each disc into rectangles and further cut into triangles. Prick the triangles using a fork.
12. Deep-fry the triangles in hot oil till golden brown and crisp. Drain on absorbent paper.
13. To prepare spice mix, mix together onion powder, garlic powder, cumin powder, paprika, chilli powder and salt in a bowl using fingers.
14. Sprinkle some spice mix on top of nachos while they are still warm and toss well.
15. Add tomato ketchup to refried beans and mix. Add butter, crushed peppercorns and coriander leaves, mix and cook for 1 minute.
16. Put salsa in another bowl.
17. Place nachos in a serving platter and put some refried beans and salsa on top. Grate cheese on top and serve immediately garnished with some coriander leaves.


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