Upgrade Your Nacho Game with Paneer Pakora Nachos

These nachos are inspired by a satisfying Indian street-side snack: Paneer Pakora. I’ve taken my classic paneer pakora recipe up a notch by adding in a quick marinade that gives the paneer some heat, but we’ve still got awesome crunchy goodness on the outside and warm, soft paneer inside, making this a great Indian nacho!

I love my nachos to be super loaded, and no corner will be left behind in this recipe! I’ll also be topping these off with Homemade Guacamole, Pico de Gallo, and Fresh Black Bean Salsa. I’ll be sharing how to make all of these components briefly, but if you want more details about any of the toppings, be sure to check out each of the recipes!

Do you love ordering those work-of-art plates of nachos at restaurants? It’s really easy to make your own at home, and I’ll show you how in this recipe! If you want to take a trip to both Mexico and India with this exciting fusion snack, then be sure to make these unique nachos as part of your Live to Cook one month challenge! Get started for free by signing up to my email newsletter, plus all of my new recipes will be sent straight to your inbox!

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Why You’ll Love These Paneer Pakoras Nachos!

• Crispy paneer pakora: Most of the work done in this recipe is for the buttermilk fried chicken! Otherwise, you just need to assemble and bake!
• Fun Indian fusion appetizers: India really meets Mexico here with paneer pakora being an iconic street-side snack, along with nachos which of course are famous Mexican snacks! The paneer is so crispy on the outside and tender and flavorful inside, thanks to our incredible quick marinade.
• Vegetarian goodness: The chicken is super saucy and we’re going to garnish with sour cream. We’ll also load up the cheese with a Mexican cheese blend and some blue cheese crumbles!
• A unique appetizer: I’ve never seen a nacho plate like this, and I’m sure you haven’t either! This will be excellent as a Diwali snack or just to serve up for game night - or even a date night in!

Ingredients for Nachos with Paneer Pakoras

Scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD or press the “Jump to Recipe” button which has all recipe ingredient quantities and will allow you to save the recipe for later. The recipe card also allows you to scale the recipe based on how big of a nacho plate you’re looking to make - you’ll know exactly how much paneer marinade, besan batter, cheese, and more so you’ve got the perfect ratio of toppings to nachos for everyone!

For the Nachos

• Regular nacho chips: I recommend the restaurant-style ones so that you can get more toppings on each nacho!
• Blue corn nacho chips: I chose these because the mix of the two types of nachos will make the plate more colorful and inviting! I say an appetizing plate of nachos has lots of color!
• Cheeses: I’m using a mix of Monterey Jack cheese and old white cheddar.
• Paneer pakoras: The cooked paneer pakoras for topping, see below.
• Pico de Gallo: For topping, see below.
• Guacamole: For topping, see below.
• Black bean salsa: For topping, see below.
• Sour cream: A nice dollop on top in the centre of our nacho plate!

For the Paneer Pakora

• Paneer: Homemade or store-bought. I’m using my homemade paneer because it just tastes so much better!
• Oil: I’ll be using vegetable oil to deep fry the pakoras.

For the marinade

• Lime juice
• Mustard oil: You can find mustard oil at your local Indian or South Asian grocer. I recommend mustard oil for this marinade because it has its own strong flavour that no other oil can replicate.
• Deggi mirch: Red chilli powder for a slight amount of heat and for a vibrant red colour. You can use paprika if you don’t have this.
• Kasoori methi: Dried fenugreek leaves.
• Salt

For the batter

• Besan: This is a flour that’s made out of chickpeas.
• Cilantro
• Ginger
• Garlic
• Green chilies
• Turmeric
• Salt
• Water

For the Guacamole

• Avocado
• Tomatoes
• Onions
• Green chilies
• Garlic
• Cilantro
• Lime juice
• Salt and pepper

For the Fresh Bean Salsa

• Dried black beans or canned black beans
• Green onion
• Cilantro
• Onion
• Lime juice
• Salt and pepper

For the Pico De Gallo

• Tomato
• Onion
• Cilantro
• Green chilli
• Ground cumin
• Lemon juice
• Salt

How to Make Nachos with Paneer Pakoras

To Make the Guacamole

Add all of the ingredients in a stainless steel bowl. Using a whisk, mash and mix until combined. You can adjust the consistency to your liking.

Alternatively, if making a large batch of guacamole (like I am!), then feel free to mix in your stand mixer using the whisk attachment.

For the Fresh Bean Salsa

In a medium bowl, combine the black beans, onions, green onions, cilantro, and lime juice using a fork. Season with salt and pepper to taste. Serve immediately or chill in the refrigerator for 30 minutes.

For the Pico De Gallo

In a large mixing bowl, add the tomato, onion, cilantro, and pepper. Pour in the lemon juice and season with the ground cumin and salt. Mix until all the ingredients are well combined. Serve immediately or store covered in the fridge for later.

To Make the Paneer Pakoras

Combine all of the ingredients for the paneer marinade in a bowl. Add the paneer and gently toss until well-coated. Marinate for at least one hour.

Measure besan flour in a large bowl. Add the turmeric, salt, ginger, garlic, green chilies and cilantro.

Then, add water, 1/4 Cup at a time. Whisk well to combine until the batter reaches a thick, smooth consistency.

In a wok or pot, add vegetable oil and preheat to deep fry. Ensure the oil is not too hot, around 175 Celsius to 200 Celsius works the best.

Check if the oil is hot enough by adding a few drops of the batter in the hot oil. If it floats on top with some bubbles, the oil is hot enough.

Add all of the paneer pieces in the bowl with the batter and mix. Taking once piece of paneer at a time, add the paneer with the batter into the hot oil. Repeat the same for as many paneer pieces but ensure you don't overcrowd the wok/pot.

Gently cook for 7-10 minutes or until the pakoras are a light golden brown outside. Once the batter is lightly browned and crispy, take out the pakoras and place on a piece of newspaper or paper towel.

To Assemble the Nachos

Preheat oven to 400F

Arrange the nachos in a single layer on a baking sheet lined with parchment paper in roughly the same shape as your final serving platter. Sprinkle on the cheese and let it fall through the cracks. Repeat for 3-4 more layers.

Bake in the oven for 10-15 minutes or until the cheese is molten. Slide the nachos off the parchment paper to the serving plate.

Top with black bean salsa, Pico de Gallo, sliced paneer pakora, guacamole, and a dollop of sour cream in the middle.

Enjoy!

Prepping Tips for Paneer Pakora Nachos

While you can’t make the entire nacho plate itself in advance, take it from me that the most time-consuming part of this nacho recipe is really getting the components together. Without a neat and orderly prep of the elements, you’re very likely to be in a mess, and no one wants to stress out when it comes to serving up a dish with lots of potential to be a hit for a party! Parties are supposed to be fun, and I know that being in a bad mood while cooking is never going to have a positive outcome. Here is what I recommend you do before you’re ready to actually get the nachos together:

• Make your guacamole, black bean salsa, and Pico de Gallo in advance. These can be stored in the fridge until it’s time to make the nachos.
• Marinate your paneer in advance and prepare your besan batter, storing both covered in the fridge.
• If you’re not using pre-grated cheese and a block instead, then grate the cheese and cover in the fridge.
• Pour your oil into the pan or wok you will be frying the paneer in and heat it when ready.

Tips for Addictive Paneer Pakora Nachos!

• The best way to layer nachos for the cheesiest nachos is to lay the nachos in a single layer, leaving minimal gap between the chips before adding the cheese.
• Use a sheet of parchment paper to ensure minimal cleanup and to simply slide off the nachos off the baking sheet to the serving platter.
• A common issue with nachos is that they can turn soggy. The reason for this is excess liquid, which often comes from the natural juices of fresh vegetables, such as tomatoes. However, sogginess can also come from the grease that is released from the cheese while baking the nachos. We’ll be topping our nachos with fresh Pico de Gallo here, so while serving, avoid adding the excess juices from the tomatoes.
• The secret to amazing nachos is that no piece of nacho should be left empty. You need to really load up all the corners evenly, and that’s what we’ll do here!
• When frying the paneer pakoras, be sure not to add too many pakoras at a time in the wok or pan you’re using. Overcrowding the wok or pan will cool down the oil, leading to possibly uneven cooking. Just the right amount will maintain the optimal oil temperature and give you best results.
• You will most likely not use the entire batch of the toppings you’ve prepared. Leftovers of the Pico de Gallo, Black Bean Salsa, and Guacamole will stay fresh in the fridge for three days. As I mention in my free motivational guide, Make Cooking Fun!, plan out a Mexican theme for the week to use up those leftovers - or just keep making nachos to experience the fun all over again!
• Only put the toppings over the nachos when you’re ready to eat. You have to serve AND eat IMMEDIATELY for best results! The paneer pakora will be crunchy and piping hot, and the toppings will be set in place. Otherwise, you’ll be left with a soggy mess. Old nachos are no bueno!
• For an extra punch, you could also serve with my cilantro-mint chutney or tamarind chutney!

Other Exciting Fusion Recipes!

• Mexican-Fusion Poutine
• Indian-Fusion Chicken Poutine
• Ultimate Butter Chicken Mac and Cheese
• Indian-Style Chicken Bolognese
• Asian Fusion Chicken Tacos

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