Tex-Mex favourite nachos, gets an Indian makeover with poppadums, paneer, chutney and relish for a spicy platter everyone can enjoy!

  • Prep:15 mins
    Cook:7 mins
  • Easy

Nutrition per serving

  • kcal 269
  • fat 16g
  • saturates 7g
  • carbs 15g
  • sugars 7g
  • fibre 2g
  • protein 15g
  • salt 1.1g


  • 2 large tomatoes, deseeded and finely chopped
  • 1 small red onion, finely chopped
  • 1 red chilli, deseeded and finely sliced
  • 1 tbsp vegetable oil
  • 225g paneer, cut into chunks
  • 200g natural yogurt
  • ½ cucumber, finely chopped
  • ½ small pack mint, leaves only, roughly chopped
  • 100g poppadoms, crushed
  • 4-6 tsp mango chutney


  1. Combine the tomatoes, onion and chilli with some seasoning in a bowl to make a salsa, then set aside.

  2. Heat the oil in a frying pan, then fry the paneer on both sides until golden.

  3. Make a raita by combining the yogurt, cucumber and most of the mint, then season with some salt.

  4. Put the crushed poppadums in a large dish, pour the raita over, followed by the salsa, then top with the paneer. Dollop spoonfuls of chutney over, scatter over the remaining mint and dig in.

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