Name: Thalipeeth Tostadas recipe by Madhuli Ajay at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: For the Tostadas; 1 Cup Thalipeeth flour/Multigrain flour *; 1/2 tsp Ajwain/Carom seeds; 1 tsp Sesame seeds; ½ tsp dry red chilli powder (or to taste); 2 tsp oil; 1 Tbsp chopped fresh coriander leaves; ¼ tsp garlic paste; ¼ tsp Asafoetida/hing; Warm water as required (1/4-1/2 cup); For the topping; 1 cucumber peeled finely chopped; 1 Tomato ,seeds removed & finely chopped; ½ onion finely chopped; 2 tsp roasted peanuts crushed; 2 tsp chopped fresh coriander leaves; ½ tsp sugar; Salt to taste; For the tempering; 2 tsp oil; ½ tsp mustard seeds; ½ tsp Cumene seeds; 3-4 curry leaves; ¼ tsp Asafoetida/hing; 1-2 green chillies chopped; For the herbed Yogurt/Curd; 1/2 cup thick Yogurt/curd; 2 tsp chopped mint leaves; 2 tsp chopped coriander leaves; Rock salt to taste

ABOUT Thalipeeth Tostadas RECIPE

Classic Maharashtrian favourites from Thalipeeth and Khamang Kakdi are combined to make this 'modern' Appetizer - Mini Thalipeeth Tostadas .It seems to be a long winded recipe but it uses simple day-to-day ingredients found in most Indian kitchens.With some advance preparation it can be easily put together in under 30 minutes.

Ingredients Serving: 2

For the Tostadas
1 Cup Thalipeeth flour/Multigrain flour *
1/2 tsp Ajwain/Carom seeds
1 tsp Sesame seeds
½ tsp dry red chilli powder (or to taste)
2 tsp oil
1 Tbsp chopped fresh coriander leaves
¼ tsp garlic paste
¼ tsp Asafoetida/hing
Warm water as required (1/4-1/2 cup)
For the topping
1 cucumber peeled finely chopped
1 Tomato ,seeds removed & finely chopped
½ onion finely chopped
2 tsp roasted peanuts crushed
2 tsp chopped fresh coriander leaves
½ tsp sugar
Salt to taste
For the tempering
2 tsp oil
½ tsp mustard seeds
½ tsp Cumene seeds
3-4 curry leaves
¼ tsp Asafoetida/hing
1-2 green chillies chopped
For the herbed Yogurt/Curd
1/2 cup thick Yogurt/curd
2 tsp chopped mint leaves
2 tsp chopped coriander leaves
Rock salt to taste

Instructions

For the Tostadas
Preheat the oven to 170 deg C.
Line a baking sheet with Parchment paper.
Add the multigrain flour to a mixing bowl. Add all the other ingredients except the water.Mix well.
Slowly add the warm water and knead the flours into a stiff but pliable dough.
Transfer the dough to a lightly floured work surface.
Roll out into a thin layer. The layer should be as thin as possible while still workable.
Cutout 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 – ~15-20 minutes. (Keep an eye on them after about 12 minutes as they burn easily.)
Cool completely on a wire rack.
For the topping
Mix the cucumber, tomatoes, onions in a bowl. Add the crushed peanuts, salt,sugar and mix
Heat oil in a small Kadhai/pan.
Add the mustard seeds.Once the mustard seeds crackle, add the cumene seeds, Asafoetida, curry leaves and green chillies.
Pour this over the Cucumber-tomato-onion mixture in the bowl. Add the chopped coriander and mix again.
Whisk together all the ingredients mentioned under Herbed yogurt
To Assemble the Mini Thalipeeth Tostadas: Keep the crispy Thalipeeth Tostadas on a large serving plate. Add 1½- 2 spoonfuls of the Topping. Top with a dollop of the herbed Yogurt Serve immediately.

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