Preparation Time: 20 minutes

Cooking Time: 40 minutes

Serves: 5

Ingredients

For Nachos

1 cup cornmeal/makai ka atta

1 1/2 cup maida/refined flour

Salt

1/2 teaspoon ground black pepper

1/2 teaspoon ajwain seeds/carom seeds

Oil for frying

For Beans

3 cup boiled rajma/kidney beans

1 cup finely chopped onions

2 cup tomato puree

1 teaspoon ginger paste

2 teaspoon green chilly paste

Salt

1 teaspoon ground black pepper

2 teaspoon oregano

1 teaspoon red chilly powder

2 teaspoon butter

For Cheese Sauce

2 teaspoon butter

2 teaspoon maida/refined flour

2 cup milk

1 cup grated cheese

Salt

1/4 teaspoon ground black pepper

1/2 teaspoon oregano

Method

For Nachos

Take a bowl. Add 2 flours, salt, pepper, ajwain seeds, 2 tablespoon of oil and knead hard dough.

Make small balls and roll very thin chappatis of about 5-6 inch diameter. Cut it diagonally into 6-8 pieces. Same way prepare all the nachos.

Take a pan and heat oil. Deep fry all the nachos on a low flame in batches.

Keep it aside.

You can also use ready-made nachos.

For Beans

Take a pan and heat butter. Add onions and saute it till it turns translucent. Add ginger-green chillies paste and stir it 2-3 times. Add tomato puree and cook it for about 4-5 minutes. Add salt, pepper, oregano, red chilly powder and mix it properly. Add boiled rajma beans and cook it on a medium flame for about 5-8 minutes, till it is done. Add little water if it is too dry.

For Cheese Sauce

Take a pan and heat butter. Add maida and saute it till it turns light brown. Add milk gradually stirring continuously to avoid lumps. Let it simmer for 4-5 minutes. Add cheese and mix it properly. Let it simmer for 1-2 minutes more. Add salt, pepper, oregano and simmer for 1 minute.

To serve

Take a dish. Arrange nacho chips on a plate. Pour beans on it. Top it up with cheese sauce and serve immediately.