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Thalipeeth Tostadas

Madhuli Ajay
20 minutes
Prep Time
30 minutes
Cook Time
2 People
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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.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Fusion
  • Baking
  • Appetizers
  • Healthy

Ingredients Serving: 2

  1. For the Tostadas
  2. 1 Cup Thalipeeth flour/Multigrain flour *
  3. 1/2 tsp Ajwain/Carom seeds
  4. 1 tsp Sesame seeds
  5. ½ tsp dry red chilli powder (or to taste)
  6. 2 tsp oil
  7. 1 Tbsp chopped fresh coriander leaves
  8. ¼ tsp garlic paste
  9. ¼ tsp Asafoetida/hing
  10. Warm water as required (1/4-1/2 cup)
  11. For the topping
  12. 1 cucumber peeled finely chopped
  13. 1 Tomato ,seeds removed & finely chopped
  14. ½ onion finely chopped
  15. 2 tsp roasted peanuts crushed
  16. 2 tsp chopped fresh coriander leaves
  17. ½ tsp sugar
  18. Salt to taste
  19. For the tempering
  20. 2 tsp oil
  21. ½ tsp mustard seeds
  22. ½ tsp Cumene seeds
  23. 3-4 curry leaves
  24. ¼ tsp Asafoetida/hing
  25. 1-2 green chillies chopped
  26. For the herbed Yogurt/Curd
  27. 1/2 cup thick Yogurt/curd
  28. 2 tsp chopped mint leaves
  29. 2 tsp chopped coriander leaves
  30. Rock salt to taste


  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.

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vidya s
vidya s   Feb-23-2018

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