Bean Nachos

Methods

• Take flour in a mixing bowl, add butter and mix with finger tips till the mixture resembles breadcrumbs. Add baking powder, onion seeds, crushed peppercorns, salt and yogurt and mix well.
• Add water, a little at a time, and knead into a hard dough. Cover with a damp cloth and rest the dough for 15-20 minutes.
• Take kidney beans in another bowl, add corn kernels, tomatoes, tomato ketchup, lemon juice and salt and mix well.
• Preheat oven to 180º C. Grease a baking tray.
• Divide the dough into two portions. Sprinkle some dry flour on worktop and roll each portion into thin discs. Cut them into 1 inch wide strips and then cut the strips into small triangles. Prick the triangles with a fork so that they do not puff up while baking.
• Arrange the nachos on the baking tray in single file, keep the tray in the oven and bake for 10-15 minutes. Take the tray out of the oven and set aside to cool down to room temperature.
• Arrange the nachos on a serving platter, spread the kidney beans mixture over them and top with generous amount of grated cheese. Serve immediately.