Bombay 'nachos' Recipe

Slice and dry

Using a mandoline or sharp knife, slice peeled taro root into very thin rounds (1.5–2 mm). Pat slices thoroughly dry with paper towels to remove surface moisture — this prevents oil splatter and yields crisper chips.

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Test with one slice: it should sizzle and rise immediately.

Fry taro slices in small batches without overcrowding, about 2–3 minutes per batch, turning with a slotted spoon until uniformly golden and crisp. Remove to a paper towel-lined tray and immediately sprinkle with fine salt. Let cool completely — they will crisp further as they cool.

Whisk together thick yogurt, lemon juice, sugar, salt, and roasted cumin powder until smooth and slightly loose but still creamy. Taste and adjust salt or lemon. Chill until assembly.

In a medium bowl, combine puffed rice, sev, chopped onion, chopped cilantro, chopped peanuts (if using) and finely chopped green chili. Add the sweet tamarind chutney and gently toss to coat — the mix should be slightly saucy but still crunchy. Set aside. This component adds texture and tang; keep it separate until just before plating to preserve crunch.

If you don't have pre-roasted beet, roast a whole beet wrapped in foil at 400°F (200°C) for 45–60 minutes until tender; cool, peel, and dice. Toss the diced beet with 1/2 tbsp lemon juice and 1/4 tsp salt. Set aside.

Place chopped tomato, cilantro, mint (if using), green chili, ginger, lemon juice, sugar and salt in a blender. Blitz to a smooth but slightly coarse purée. Taste and adjust seasoning. If too thick, add 1–2 tsp water to reach a spoonable chutney consistency.

In a small spoon, heat 1 tsp vegetable oil until shimmering. Add nigella (kalonji) seeds and warm for 5–8 seconds until aromatic but not burnt. Pour the hot oil and nigella over the chutney and stir to incorporate — this releases the seeds' flavor and gives a warm note to the chutney.

Spread a generous single layer of cooled taro chips on a large platter or individual plates, leaving small gaps so toppings sit on chips rather than slide off.

Drizzle the yogurt sauce lightly over the chips in a zigzag pattern — you want coverage but not to saturate the chips.

Scatter spoonfuls of the bhel puri mix evenly over the yogurt-covered chips to add crunch and sweet-tangy notes.

Spoon small dollops of the tomato-nigella & coriander chutney over the chips and bhel mix. Aim for balanced distribution so each bite has chutney.

Distribute the marinated diced beet over the platter for color and earthy sweetness.

Top with chopped fresh tomato, extra sev, and sliced green onion. Finish with a light dusting of chaat masala to taste and scatter the cilantro leaves for freshness.

Serve immediately with lemon wedges on the side so diners can squeeze fresh lemon if desired. Provide small forks or spoons for ease of eating — these nachos are best eaten right away to keep the taro chips crisp.