Recipe for Crispy Nacho Paratha

Nachos are a Mexican dish that was first made in northern Mexico. It consists of heated tortilla chips covered with any cheese, often served as a snack or appetizer. You can easily find nachos at thousands of bars and restaurants in India. Most kids love nachos because they are crispy, sweet and salty. 

Nachos are mostly served with salsa dip, which adds more flavours to the crispy bite. The demand for the dish spread throughout Texas and the Southwest.

Nachos have about six calories per chip, making them a healthier option than a usually fried chip. Mexican cheddar cheese nachos contain about 110 calories. 

The addition of extra protein, such as chicken and eggs increases the calorie count. For example, nachos contain about 200-500 calories, and a single serving of nachos contains remarkable amounts of 816 milligrams of sodium, 16 grams of fat and 272 milligrams of calcium.

The traditional nachos are mostly served with cheese and jalapeños on top. But you can add variations to your nachos by adding cheese, salsa, chilly sauce, cream, jalapeños, corn and lettuce.

Here’s a fantastic nacho parathas recipe:

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves: 4


  • 1 Cup maize Flour
  • 1 cup refined flour

For Filling:

  • 1 Cup Nachos
  •  ½ spring onion
  •  1 tsp ginger
  •  1 tsp green chillies
  •  ½ tsp dry pomegranate 
  •  ½ tsp chaat masala
  •  ½ tsp red chilli
  •  Salt and pepper to taste

For the dough:

  • 2 tsp Oil
  •  ½ tsp onion seeds
  •  ½ carom seeds
  •  1 tsp salt
  •  water as required 
  •  Olive oil or ghee 

For yoghurt:

  • 2 cups drained yoghurt
  • 1 tsp salsa sauce
  • 2 tsp Thai chilli dip
  • salt and pepper to taste
  • Sweet lime pickle to serve


1. Put all the ingredients for the filling in a bowl and mix well.

2. Put all the ingredients for the dough in a bowl and add water as required. 

3. Now knead enough to make a smooth pliable Dough.

4. Cover The dough with a damp cloth and keep it aside.

5. Divide the dough into medium-sized balls; flatten each ball and rub a little oil on it.

6. Place 1 tbsp of the filling in the centre, then form into a ball again. 

7. Sprinkle flour on a flat surface and roll out each Paratha carefully.

8. Heat a griddle and fry the Paratha on both sides, adding a dribble of ghee around the edges until it becomes golden. 

9. Put the ingredients for the yoghurt dip in a small bowl and mix.

10. Serve The parathas with yoghurt dip and sweet lime pickle. 

Pro tip: To make the parathas softer, add milk instead of water while making the dough.