Method

Arrange nachos in a single layer on a wide, flat serving platter or board. The visual presentation is key — use a large platter so the toppings can be spread across all the chips.
About 5 min
Tip: Do not pile the nachos too deep — a single layer with some overlapping ensures each chip gets toppings. Deep piles mean the bottom chips are bare and soggy.
Scatter spiced chana evenly over the nachos. Drizzle whisked yoghurt (use a spoon or squeeze bottle for control). Drizzle green chutney. Drizzle tamarind chutney. Scatter red onion and tomato.
About 5 min
Tip: Use a squeeze bottle for the chutneys and yoghurt for the most visually striking drizzle patterns — this is the Instagram-worthy element.
Sprinkle pomegranate seeds generously. Scatter thin sev on top (add this last — it should stay on top to remain crispy). Dust with chaat masala. Serve immediately — the nachos will go soggy within 5 minutes of topping. This is a serve-and-eat-immediately dish.
About 5 min
Tip: Speed of service is the only challenge — prepare all toppings in advance and assemble only when guests are at the table and ready to eat.

Nutrition per serving (estimate)

Contains: dairy, gluten