30 min · 1 serving · @Chef Neha Deepak Shah
High-Protein Roti Nachos
Crispy baked roti chips smothered in a creamy paneer cheese sauce, topped with pico de gallo, corn, rajma, pickled onion and hung curd.
Nutrition per serving
- 375 kcal
- 27 g protein
- 33 g carbs
- 15 g fat
Ingredients
- 30 g whole wheat flour (atta)
- ½ tsp oil
- 75 g low-fat paneer
- 20 g cheese
- 2 tbsp milk
- 1 pinch salt
- ½ Kashmiri red chilli
- 1 pinch ground turmeric
- 50 g pico de gallo
- 30 g sweetcorn
- 30 g cooked kidney beans (rajma)
- 1 tbsp pickled onion
- 10 g olives, sliced
- 25 g low-fat hung curd
- 1 tbsp coriander, chopped
- 1 pinch chilli flakes
Steps
- Roll the atta into thin rotis, cut into triangles and crisp them in a pan or oven with the oil.
- Blend the paneer, cheese, milk, salt, Kashmiri chilli and turmeric until smooth and warm.
- Spread the roti chips on a plate and pour over the cheese sauce.
- Top with pico de gallo, corn, rajma, pickled onion and olives.
- Finish with dollops of hung curd, coriander and chilli flakes and serve right away.
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