10–12 large plain lentil papadsmasala urad dal papad or traditional Indian papad both work
1tbspoilavocado or neutral
For the Indian Salsa
2medium ripe tomatoesfinely diced
1small red onionfinely chopped
1small green chilideseeded and minced (optional)
2tbspfresh cilantrochopped
1tspfresh lemon juice
½tsproasted cumin powder
¼tspchaat masala
Saltto taste
For Toppings
½cupplain yogurtwhisked smooth
¼cupcrumbled paneer or grated cheddaroptional but delicious
2tbspfinely chopped coriander
1tbspfinely diced green chiliesoptional
1tspchaat masala
Optional Garnishes
Slicesof avocado
2tbspfinely diced red onion
A drizzle of tamarind chutneyoptional
Instructions
Prepare the Salsa
In a mixing bowl, combine diced tomatoes, onion, green chili, and cilantro.
Season with lemon juice, roasted cumin powder, chaat masala, and salt.
Taste and tweak seasoning as necessary. Set aside to let flavors meld.
Crisp the Papads
Oven method: Preheat to 180°C (350°F). Lightly brush papads with oil, break into chip-size pieces, and spread on a baking tray. Bake 5–7 minutes until crisp but not burnt.
Air fryer method: Cook at 180°C for 3–5 minutes in batches.
Stovetop/open flame method: Toast papad on low heat until it puffs and browns evenly.
Assemble the Nachos
Layer crisp papad pieces on a large serving platter or tray.
Spoon dollops of Indian salsa across the surface, spreading lightly.
Drizzle yogurt evenly over nachos.
Sprinkle with paneer or cheddar, followed by chopped cilantro and green chilies.
Finish with a final sprinkle of chaat masala and optional garnishes like avocado or tamarind chutney.
Serve
Serve immediately. Encourage guests to dig in, combining crisp papad, savory salsa, tangy yogurt, and melted cheese in every bite.