Thalipeeth Tostadas | How to make Thalipeeth Tostadas

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By Madhuli Ajay
Created on 19th Jan 2016
  • Thalipeeth Tostadas, How to make Thalipeeth Tostadas
Thalipeeth Tostadasby Madhuli Ajay
  • Thalipeeth Tostadas | How to make Thalipeeth Tostadas (36 likes)

  • 0 reviews
    Rate It!
  • By Madhuli Ajay
    Created on 19th Jan 2016

About Thalipeeth Tostadas

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.

Thalipeeth Tostadas is one dish which makes its accompaniments tastier. With the right mix of flavours, Thalipeeth Tostadas has always been everyone's favourite. This recipe by Madhuli Ajay is the perfect one to try at home for your family. The Thalipeeth Tostadas recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Thalipeeth Tostadas is 20 minutes and the time taken for cooking is 30 minutes. This is recipe of Thalipeeth Tostadas is perfect to serve 2 people. Thalipeeth Tostadas is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Thalipeeth Tostadas. So do try it next time and share your experience of cooking Thalipeeth Tostadas by commenting on this page below!

  • Prep Time20mins
  • Cook Time30mins
  • Serves2People
Thalipeeth Tostadas

Ingredients to make Thalipeeth Tostadas

  • 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

How to make Thalipeeth Tostadas

  1. For the Tostadas
  2. Preheat the oven to 170 deg C.
  3. Line a baking sheet with Parchment paper.
  4. Add the multigrain flour to a mixing bowl. Add all the other ingredients except the water.Mix well.
  5. Slowly add the warm water and knead the flours into a stiff but pliable dough.
  6. Transfer the dough to a lightly floured work surface.
  7. Roll out into a thin layer. The layer should be as thin as possible while still workable.
  8. Cutout rounds using a 3” cookie cutter/ sharp edge of a small steel Dabba
  9. 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.)
  10. Cool completely on a wire rack.
  11. For the topping
  12. Mix the cucumber, tomatoes, onions in a bowl. Add the crushed peanuts, salt,sugar and mix
  13. Heat oil in a small Kadhai/pan.
  14. Add the mustard seeds.Once the mustard seeds crackle, add the cumene seeds, Asafoetida, curry leaves and green chillies.
  15. Pour this over the Cucumber-tomato-onion mixture in the bowl. Add the chopped coriander and mix again.
  16. Whisk together all the ingredients mentioned under Herbed yogurt
  17. 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.
My Tip: The Tostadas can be made well in advance. Can be stored in an air tight container for about 2 weeks.

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