Chole Nachos


I want to say cliche things like all nachos were created equal. However, I promise you that there are nachos and then there are chole nachos, and never the twain shall meet.

Chole nachos are like dreams come true. The only thing better than these nachos are keema nachos. But that just brings up a lifelong debate – what’s better? Indian veggie recipes or indian meat recipes? Doesn’t matter who you ask, it quickly becomes a controversial topic with some mild insulting of goats, pigs, and your mother – sorry mom.

I don’t trust people that have left over chole or people that say things like they won’t eat anything a second day. In my house, chole are made by the pound, and usually in the 5-10 lbs range. Oh mind you, there’s only 2 of us. It’s because the Nash is obsessed with chole and insists on eating every day for one meal a day. He’s a bit of the – will eat then on a plane, in a train, in the rain. In the rain people! Now that’s really messed up. 10 points to anyone that knows the reference. But the man does like his chole. But by the last day, I’m ready to move on to another dish or 10. So It’s an excuse to not make puri or bhature and to gorge on something far easier to make.And this is just such a delicious dish. It’s crisp, spicy, fresh, and perfect for a snack, appetizer, or even as a lunch.

I refuse to give you strict details on how to make nachos. You just layer, bake, and poof! Deliciousness in a plate! Also, dare I say, with football season just around the corner, chole nachos need to be on the list of things you need to make!

Who doesn’t love snacking? You need to try these:

Chole Nachos

Course: Appetizers, SnacksCuisine: Punjabi FusionDifficulty: Easy


Prep time


Cooking time


Total time


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  • For the Nachos:
  • Tortilla chips

  • 2 cups Mexican blend shredded cheese

  • 2 cups Chole, drain any water left.

  • 3 tbsp ginger, minced

  • For the Pico de Gallo:
  • 4 tomatoes, chopped

  • 1 onion, chopped

  • 3 Serrano peppers, chopped

  • 1 cup cilantro, chopped

  • Salt, to taste

  • 2 limes, juiced

  • Toppings:
  • Pudine di Chutney

  • Imli di Chutney


  • For Pico de Gallo:
  • In a medium sized bowl mix together tomatoes, onions, chili peppers, and cilantro.
  • Mix in salt.
  • Mix in lime juice. Cover and refrigerate.
  • For Nachos:
  • Preheat oven to 350°F.
  • In a large rimmed baking sheet arrange a layer of chips.
  • Cover with 1 cup of shredded cheese, 2 tbsp of ginger, and 1 cup chole.
  • Arrange another layer of chips, 1 cup of shredded cheese, ginger, and remaining chole.
  • Add remaining cheese over the nachos.
  • Place on the middle or bottom rack of your oven and bake until the cheese is melted. Approximately 15 minutes. Watch closely so they don’t burn.
  • Take out of the oven, top with pico de gallo, pudine di chutney, and imli di chutney and serve immediately.

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