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Mini Thalipeeth Tostadas
Mini Thalipeeth Tostadas
  • Author: Madhuli Ajay
  • Prep time: 20 mins
  • Cooking time: ~30 mins including baking time
  • Serves 6

    For the Tostadas
    • 2 cups thalipeeth flour*/Multigrain flour
    • 1 tsp ajwain/carom seeds
    • 2 tsp sesame seeds
    • 1/2 tsp red chilli powder
    • 2 tsp Fortune Rice Bran Health oil
    • 2 tbsp chopped fresh coriander leaves
    • 1/4 tsp garlic paste
    • 1/2 tsp asafoetida/hing
    • Warm water as required (~ 3/4-1 cup)

    For the topping
    • 1 large cucumber, peeled, finely chopped
    • 1 large tomato, deseeded, finely chopped
    • 1/2 onion, finely chopped
    • 3 tsp roasted peanuts, crushed
    • 2 tsp chopped fresh coriander leaves
    • 1/2 tsp brown sugar
    • Salt to taste
    • 1 cup yogurt, whisked

    For tempering
    • 2 tsp Fortune Rice Bran Health oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • 5-6 curry leaves
    • 1/2 tsp asafoetida
    • 1-2 green chillies chopped
Method of preparation

    For the Tostadas
    • Preheat the oven to 170°C. Line a baking sheet with parchment paper and keep aside.
    • Add the flour/flours to a mixing bowl. Add all the other ingredients except the water. Mix well.
    • Add the warm water and knead the flours into a stiff but pliable dough. Using a little flour on a work surface, roll out into a thin layer.
    • Cut rounds using a 3 cookie cutter/ sharp edge of a small steel dabba.
    • Transfer to the prepared baking sheet and bake till they turn golden around the edges ~12-15 minutes. Cool completely on a wire rack. These can be made well in advance. Can be stored in an airtight container for about 2 weeks.

    For the topping (koshimbir)
    • Mix the cucumber, tomatoes, onions, crushed peanuts, salt, sugar and mix. In a small pan / kadai, heat the Fortune Rice Bran Health oil for tempering. Once hot, add the mustard seeds. When they crackle, add cumin seeds, asafoetida, curry leaves and green chillies. Transfer this over the prepared koshimbir and toss along with fresh coriander.
    • Assembly: Place the crispy Thalipeeth Tostadas on a large serving plate. Place 2 spoons of the koshimbir on each. Top with a spoon of the yogurt. Serve immediately.
    • Thaalipeeth flour is available in most supermarkets. If not, you can use multigrain flour.
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