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How to Make the Ultimate Yogi Nachos: A Healthy and Delicious Twist on a Classic Snack!

Writer's picture: ruvikapoorster9ruvikapoorster9

Bowl of nachos topped with vibrant salsa, cilantro, and jalapeños. Surrounded by fresh tomatoes and cilantro on a rustic wooden table.

What's better than making something that's traditionally fried in a baked version with all the taste and crunch, and here's the best part, with the least amount of effort involved?


Tada! I made these while wearing heels, which basically means that this is your new best friend and has to be invited to your next party menu, hands down.


I did a full version with all the sides and toppings, but you can go ahead and make it into a chip and dip version with just the nachos and a couple of your best salsas or dips.


Here's what you need for the Nachos:


- Wheat Flour

- Gram Flour (Besan)

- Maize Flour (Makki ka Aata)

- A tiny amount of Ghee

- A little butter to grease the baking dish


Now, I know the standard recipe says nothing about Gram Flour, but hey! These are Yogi Nachos, so they've got to have some protein in them. Take all three flours in equal proportions.


Wheat, Gram and Maize flour mix in a metal bowl, likely spices, illuminated under warm light, creating a cozy and inviting atmosphere.

You can add your salt to this, or if you are feeling a bit more adventurous, maybe some herbs like Oregano. Basically, go wild! Knead it into a nice soft dough and let it rest for a while.


Once it's ready, roll it out into medium-sized chapatis and then use your pizza cutter to cut it into halves, then quarters, and then eighths.


I like to leave the edges uneven, but if you prefer nice triangular nachos, you can trim the third edge too.


Pizza cutter slicing golden dough on a wooden board. Rustic background, warm tones, evoking a sense of homemade cooking.

Next, take a fork and poke each nacho a couple of times so that they don't form bubbles when they are cooking.


Unbaked pie crust cut into wedges with a fork resting on top, set on a stone countertop. The crust is golden with visible fork marks.

Here's my shortcut hack to grease the tray with a minimum amount of butter. Preheat your oven with the tray inside at around 200°C for five minutes. Cut out a small cube of cold butter.


Poke it with a fork and just paint the hot tray with big and quick sweeps using as little butter as you want.


Hand holding a fork with a small piece of butter against a dark background. The hand has a ring, and the image has a dim, moody lighting.

Once that's done, place the nachos on the greased tray and put it in the oven for another 10-12 minutes.


I actually turned them and cooked them on both sides, though I'm not too sure if that is a standard baking practice, but I think it gives the feel of them being cooked from both sides just like the fried ones. So finally, they look like this:


Beautiful blushing brown! Now, like I said, I made the whole deal with re-fried or baked beans, salsa, and curd dip. These can be found in most stores, or you can try and make your own. These nachos taste equally good as separates with dips.


Seventeen golden orange tortilla chips arranged in rows on a dark surface, creating a geometric pattern.

But if you like, chop up some peppers, tomatoes, and pickled jalapenos and layer them up on your plate. Now, the traditional recipe requires cheese too, but I figured that these taste just as good without it, so why pile up the unnecessary calories?


Plates with brown chips, white sauce, jalapeños, diced tomatoes, red salsa, yellow and red peppers on a granite table.

There you have it, a picture of perfection on a plate.


Do try it out and let me know how you liked it, and please remember to share it with your friends.


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