Loaded Vegetarian Nachos layered with salsa, guacamole, sour cream, and cheese, baked to perfection – is one of my favourite party snacks .
Estimated reading time: 4 minutes
What is ‘Loaded Nachos’?
Imagine your favourite crunchy tortilla chips topped with fresh tomato salsa, guacamole, refried beans, roasted veggies, sour cream, and cheese. That is loaded nachos – a real outburst of Mexican flavours!
Loaded Nachos is an appetiser perfect for large gatherings or as a family sharing platters.
More Reasons to LOVE Loaded Nachos
- perfect for game nights or backyard bbq
- requires less than 30 minutes
- possible vegan, gluten-free
- highly customizable
- crowd-friendly snack
Key Layers Of Vegetarian Nachos
- Nachos: This recipe uses the best available crisp plain nachos or tortilla chips.
- Salsa : It is the soul of loaded nachos. In an authentic nachos recipe, tomato salsa is one of the layers. If you want to experiment with bold new flavours, try – mango salsa .
- Guacamole: Another key Mexican dip essential for vegetarian nachos is – guacamole . If you are out of guacamole, use chopped ripe avocado.
- Vegetables: I have used corn salsa – a mix of corn, cucumber, onion, and bell peppers for this loaded nachos platter. Feel free to use any of your favourite veggies to top the nachos.
- Cheese: Cheddar or Gouda Cheese work perfectly for these veggie nachos. You can combine any of your favourite cheese varieties to make a gooey and cheesy platter of nachos.
- Other Ingredients: Sour Cream, Lemon Juice, Jalapeno Peppers or Green Chilli, Refried Beans, Black olive, Fresh Parsley, or Cilantro.
Loaded Nachos – Recipe Variations
It is a D-I-Y snack recipe where each layer can be customized to one’s liking and preference.
So next time, have fun making the loaded nachos, arrange all the toppings on the table and involve your family and friends to build their favourite platter of loaded nachos.
- Meat/Seafood Nachos: From shredded chicken, ground beef, and crockpot chicken to grilled shrimp , all taste heavenly on top of the nachos.
- Beans: You can layer nachos with refried beans, baked beans, black beans, or simple canned beans.
- Grilled Veggies: Rather than adding plain chopped veggies layer the nachos with grilled corn, onion, and peppers . The smokey flavour of the grilled veggies makes the nachos more delectable.
Meal Prep For Veggie Nachos
- Prepare the salsa and guacamole a few hours beforehand and store it in the refrigerator. This way, the flavour of salsa is enhanced, and a lot of time is saved too.
- If you are planning to use refried beans as one of the layers. Make a batch one day in advance.
- Keep the freshly chopped herbs, lemon wedges, sour cream, and extra virgin olive oil in separate bowls on the serving table.
Let the guests garnish their nachos as per their preference.
Watch Loaded Nachos Video
It is not recommended. Once the layers are added to the nacho chips, they absorb moisture and become soggy. Hence, it is best to make them fresh and serve them immediately.
Yes, you can in the refrigerator. But after some time, the nachos become soft and gooey. They do not remain crisp.
Arrange the loaded nachos on a baking sheet. And reheat in the oven for 3 – 5 minutes. Do not leave loaded nachos in the oven for too long, as the layers of veggies, beans, and cheese will start burning.
More Mexican Recipes
- Quinoa Beans Casserole
- Mango Avocado Salad
- Chicken Burrito Bowl
- Mixed Beans Salad
- Spicy Mango Dip
- Mango Salsa
Ingredients
- ▢ 300 gram nacho or tortilla chips
- ▢ 1 Cup corn salsa ( see recipe )
- ▢ ½ Cup fresh tomato salsa ( see recipe )
- ▢ ½ Cup guacamole or diced avocado
- ▢ ½ Cup refried beans or canned beans
- ▢ ¼ Cup shredded Gouda Cheese
- ▢ ¼ Cup shredded Cheddar Cheese
- ▢ 4 tablespoon sour cream
- ▢ 2 tablespoon freshly chopped cilantro
Instructions
- Preheat the oven at 200 degrees Celsius for 10 minutes.
- Line a baking sheet with parchment paper. Arrange the nacho chips in a single layer on the baking sheet. Try use the baking tray that can be used for serving as well.
- Layer the corn salsa or veggies over the nacho chips. Top it with refried beans, and grated cheese.
- Bake in the preheated oven for 5 – 10 minutes or till the cheese melts.
- Layer fresh salsa, guacamole, sour cream, and cilantro over the melted cheese.
- Serve Loaded Vegetarian Nachos for snacks along with the mango mojito or lemon iced tea .
Recipe Notes:
- Prepare the salsa and guacamole a few hours beforehand and store it in the refrigerator.
- Keep the freshly chopped herbs, lemon wedges, sour cream, and extra virgin olive oil in separate bowls on the serving table.
- Do not leave loaded nachos in the oven for too long as the layers of chips, beans, and cheese will start burning.
- It is best to make loaded nachos fresh and serve immediately. Once the layers are added on top of the chips they are turning soggy.
Nutrition
We follow a strict NO SPAM Policy
Loaded Vegetarian Nachos Recipe
Equipment
- Baking Sheet
Ingredients
- 300 gram nacho or tortilla chips
- 1 Cup corn salsa ( see recipe )
- ½ Cup fresh tomato salsa ( see recipe )
- ½ Cup guacamole or diced avocado
- ½ Cup refried beans or canned beans
- ¼ Cup shredded Gouda Cheese
- ¼ Cup shredded Cheddar Cheese
- 4 tablespoon sour cream
- 2 tablespoon freshly chopped cilantro
Instructions
- Preheat the oven at 200 degrees Celsius for 10 minutes.
- Line a baking sheet with parchment paper. Arrange the nacho chips in a single layer on the baking sheet. Try use the baking tray that can be used for serving as well.
- Layer the corn salsa or veggies over the nacho chips. Top it with refried beans, and grated cheese.
- Bake in the preheated oven for 5 - 10 minutes or till the cheese melts.
- Layer fresh salsa, guacamole, sour cream, and cilantro over the melted cheese.
- Serve Loaded Vegetarian Nachos for snacks along with the mango mojito or lemon iced tea .
Video
Notes
- Prepare the salsa and guacamole a few hours beforehand and store it in the refrigerator.
- Keep the freshly chopped herbs, lemon wedges, sour cream, and extra virgin olive oil in separate bowls on the serving table.
- Do not leave loaded nachos in the oven for too long as the layers of chips, beans, and cheese will start burning.
- It is best to make loaded nachos fresh and serve immediately. Once the layers are added on top of the chips they are turning soggy.
Nutrition
If you are craving a comforting Indian curry without the usual onion – garlic – tomato masala, than this Rajasthani Gatte Ki Sabzi recipe is for you!
Estimated reading time: 7 minutes
- What is Gatte?
- Ingredients You’ll Need
- How To Make Gatte
- How To Make Gravy
- Serving Suggestion
- My Tried and True Tips
- Gatte Ki Sabzi Recipe
Looking for more No Onion. No Garlic Indian Recipes? Try my 35+ no onion no garlic recipes for your everyday Indian meal.
From the ancient time, Rajasthani cuisine is influenced mostly by two factors, lifestyle of Rajputana Royalty and second availability of limited ingredients in the arid region.
One of the most iconic dishes from the desert state of Rajasthan is the vibrant and tangy Gatte Ki Sabzi . Born out of a region with scarce fresh vegetables, this dish brilliantly uses staple ingredients like besan (gram flour) and curd to create a rich, flavourful, and satisfying curry.
What is Gatte?
Gatte refers to steamed gram flour (besan) dumplings. Gatte can be either steamed or fried for making the curry. These steamed dumplings are then simmered in a luscious and tangy gravy typically made from curd (dahi) .
While undertaking post-graduation degree in Rajasthan, Gatte Ki Sabzi was every week’s affair in the hostel mess, that was my first encounter with the strange name “Gatte”.
But even when Gatte Ki Sabzi was cooked for masses the kitchen staff never went wrong with the flavours, the soft, mouth-melting dumplings were perfect accompaniment along with hot phulka.
Ingredients You’ll Need
Ingredients for Gatte:
- Gram Flour (besan) is the key ingredient to make gatte.
- Seasoning : Carom Seeds (ajwain) , Turmeric Powder, Red Chilli Powder, Salt
- Ghee or refined oil to make the dough slightly soft.
- Lukewarm water (just a little, as needed) to bind the dough.
Ingredients for Gravy:
- Unsweetened Curd (dahi) , thick and creamy, whisked smooth and lump free.
- Tadka (Tempering): Cumin Seeds, Asafoetida, Dried Red Chillies , Grated Ginger
- Seasoning: Turmeric Powder, Chilli Powder, Coriander Powder, Kasuri Methi .
- Freshly chopped coriander leaves
How To Make Gatte
- In a bowl, mix all the flour and seasoning ingredients.
- Rub the ghee into the besan until the mixture resembles coarse crumbs. Add a little lukewarm water at a time and knead to form a stiff, smooth dough.
- Do not over-knead. The dough is very sticky. Best way to handle it is rub ghee or oil in your hands and then bring it together. Let it rest for 5 – 10 minutes covered.
- Divide the dough into equal portions and roll each into thin, cylindrical logs (about ¾ inch thick).
- Bring water to a boil in a deep pot. Gently drop the besan logs into the rapidly boiling water.
- Boil for about 15 minutes. They are done when they float to the surface and small blisters appear on the outside.
- Remove the gatte logs and let them cool. Once cooled, cut the logs into half-inch thick discs (the gatte). At this stage, you can shallow fry them for a crispier texture.
How To Make Gravy
- Whisk curd with chilli powder, turmeric powder, coriander powder to a smooth, lump free consistency.
- Heat ghee in a heavy-bottomed pan. Add cumin seeds, dried red chillies and asafoetida. Let them splutter. Add the grated ginger and fry for 20 – 30 seconds.
- Lower the heat to minimum. Add a ladleful of the water to the spices and mix well. This step prevents the curd from burning.
- Turn off the heat. This is the key to preventing curdling. Wait for about 30 seconds, then slowly pour in the smooth, whisked curd.
- Immediately begin whisking continuously (even after the heat is off) for about a minute until the yogurt is fully incorporated and the mixture is smooth. Turn the heat back on to very low . Continue stirring and slowly bring the gravy to a gentle simmer.
- Once simmering, add the cut gatte, salt, and more water if you prefer a thinner consistency.
- Simmer for about 8-10 minutes , allowing the gatte to absorb the flavour of the gravy.
- Finish by crushing the kasuri methi between your palms and adding it to the gatte ki sabzi. Stir and cook for one more minute.
Garnish with fresh coriander leaves.
Serving Suggestion
This royal Rajasthani curry is best enjoyed with:
- Tawa Roti or Phulka (Indian flatbread)
- Bajra Roti (Millet flatbread) for an authentic Rajasthani experience
- Steamed rice or Jeera Rice
For a complete Rajasthani meal include dishes like Panchmel Dal , Boondi Ki Kadhi , Bharwa Karela , or Lehsun Ki Chutney in a thali.
My Tried and True Tips
- The trick is to knead a stiff but pliable dough —this ensures your gatte are soft and melt-in-your-mouth, not hard or chewy. To get a perfect texture of the dough, add a teaspoon of ghee and do not add too much water to bind the dough.
- Turn off the heat while adding whisked curd. Add whisked curd slowly and steadily while stirring the curry with the other hand. This ensures that curd does not split because of heat.
- Add salt towards the end. So that the curd doesn’t split or spoil. I learned this trick from my mother, which works like a charm.
- Make extra gravy. After adding gatte to the gravy, it thickens, because gatte absorbs the liquid like anything.
More Traditional Indian Curry Recipes
- Dahi Lauki Ki Sabji
- Kamal Kakdi Ki Sabji
- Dal Mangodi Ki Sabzi
- Adrak Lehsun Ki Sabzi
- Punjabi Style Kathal Ki Sabzi
Ingredients
Ingredients For Gatte
- ▢ 1 Cup gram flour (besan)
- ▢ ½ teaspoon carom seeds (ajwain)
- ▢ ½ teaspoon cumin seeds
- ▢ ¼ teaspoon salt or to taste
- ▢ ½ teaspoon red chili powder
- ▢ ½ teaspoon turmeric powder
- ▢ 1 tablespoon ghee
- ▢ ¼ Cup lukewarm water, to bind dough
Ingredients For Gravy
- ▢ 1 Cup curd (dahi)
- ▢ 1 teaspoon red chili powder
- ▢ ½ teaspoon turmeric powder
- ▢ ½ teaspoon coriander powder
- ▢ 1 tablespoon ghee
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 2 dried red chilies
- ▢ ¼ teaspoon asafetida
- ▢ 1 tablespoon grated ginger
- ▢ ½ teaspoon salt or to taste
- ▢ 1 tablespoon dried fenugreek leaves (kasuri methi)
- ▢ handful of fresh coriander leaves, chopped
Instructions
How To Make Gatte:
- In a bowl, mix all the flour and seasoning ingredients. Rub the ghee into the besan until the mixture resembles coarse crumbs.
- Add a little lukewarm water at a time and knead to form a stiff, smooth, pliable dough. Do not over-knead. Let it rest for 5 – 10 minutes covered.
- Divide the dough into equal portions and roll each into thin, cylindrical logs (about ¾ inch thick).
- Bring 4 to 5 cups of water to a boil in a deep pot. Gently drop the besan logs into the rapidly boiling water.Boil for about 10-15 minutes . They are done when they float to the surface and small blisters appear on the outside.
- Remove the gatte logs and let them cool. Once cooled, cut the logs into half-inch thick discs (the gatte).
How To Make Gatte Gravy:
- Whisk curd with chilli powder, turmeric powder, coriander powder to a smooth, lump free consistency.
- Heat ghee in a heavy-bottomed pan. Add cumin seeds, dried red chillies and asafoetida. Let them splutter. Add the grated ginger and fry for 20 – 30 seconds.
- Lower the heat to minimum. Add a ladleful of the water to the spices and mix well. This step prevents the curd from burning. Turn off the heat.
- Immediately begin whisking continuously (even after the heat is off) for about a minute until the yogurt is fully incorporated and the mixture is smooth. Turn the heat back on to very low . Continue stirring and slowly bring the gravy to a gentle simmer.
- Once simmering, add the cut gatte, salt, and more water if you prefer a thinner consistency. Simmer for about 8-10 minutes , allowing the gatte to absorb the flavour of the gravy.
- Finish by crushing the kasuri methi between your palms and adding it to the gatte ki sabzi. Stir and cook for one more minute.
- Garnish with chopped coriander leaves.
- Serve Gatte Ki Sabzi warm with hot phulkas or baati.
Recipe Notes:
- The dough of gatte is very sticky. Best way to handle it is rub ghee or oil in your hands and then bring it together.
- How To Test if Gatte is Cooked: They will float easily in hot water and there will be small blisters or bumps on the surface of each log. It usually takes 15 minutes in boiling water.
Nutrition
We follow a strict NO SPAM Policy
