Thalipeeth Tostadas | How to make Thalipeeth Tostadas

By Madhuli Ajay  |  19th Jan 2016  |  
4.0 from 1 review Rate It!
  • Thalipeeth Tostadas, How to make Thalipeeth Tostadas
Thalipeeth Tostadasby Madhuli Ajay
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    2

    People

111

1





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.

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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vidya s2 months ago

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