Preparing the Chickpeas: Start by heating a tablespoon of olive oil in a pan. Once the oil is hot, add in the boiled chickpeas. Sauté them for a few minutes until they’re slightly golden. This step is essential as it enhances the texture of the chickpeas, making them crunchy on the outside while remaining tender on the inside. Season with salt and red chili powder, ensuring the chickpeas are evenly coated.

Making the Salsa: While the chickpeas are cooking, it’s time to prepare the salsa. Chop your tomato and onion into small, even pieces to ensure they mix well. Combine these in a bowl with the chopped green chilies, coriander, and a pinch of salt. Squeeze in some lemon juice for that refreshing tang and mix everything together. Your salsa is ready!

Layering the Nachos: Preheat your oven to 180°C (350°F). Line a baking tray with ragi crackers, creating a solid base for your nachos. Next, generously sprinkle the sautéed chickpeas over the crackers, reserving some for later. Spoon the prepared salsa on top, being careful not to add too much to avoid sogginess. Finally, generously add grated mozzarella cheese, ensuring every inch is covered.

Baking: Place the tray in the preheated oven and bake until the cheese is melted and bubbly, about 10-15 minutes. This step is crucial as it allows the flavors to meld together and gives the cheese that delightful golden-brown finish.

Finishing Touches: While the nachos are baking, chop your ripe avocado. It’s best to do this last to prevent oxidation and browning. Once the nachos are out of the oven, garnish with the reserved chickpeas, a drizzle of salsa, and the freshly chopped avocado.

Serving: Your Vegetarian Nachos are now ready to be enjoyed! Serve them hot and fresh for the best flavor.