Desi Health Bites – Mini Thalipeeth Tostadas
| Servings | Prep Time |
| 18-19-3round | 20minutes |
|
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Ingredients
For the Tostados
- 2Cups flour/Multigrain flourThalipeeth *
- 1tsp Ajwain seeds/Carom
- 2tsp Sesame seeds
- xbdtsp red chilliDry powder (or to taste)
- 2tsp Rice BranFortune Health Oil
- 2Tbsp coriander leaveschopped fresh
- xbctsp garlicpaste
- xbdtsp Asafoetida/hing
- as required water(~ xbe-1 cup) Warm
For the topping
- 1 cucumberlarge peeled finely chopped
- 1 Tomato seedslarge , removed & finely chopped
- xbd onionfinely chopped
- 3tsp peanutsroasted crushed
- 2tsp coriander leaveschopped fresh
- xbdtsp brown sugar
- to taste Salt
For tempering
- 2tsp Rice BranFortune Health Oil
- xbdtsp mustard seeds
- xbdtsp seedsCumene
- 5 – 6 Curry leaves
- xbdtsp Asafoetidapowdered
- 1 – 2 green chillieschopped
For the herbed Yogurt/Curd
- xbecup Yogurt / curdthick
- 2tsp mint leaveschopped
- 2tsp coriander leaveschopped
- to taste Rock salt
Instructions
For the Tostados
- Preheat the oven to 170 deg C.
- Line a baking sheet with Parchment paper.
- Add the flour or flours 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.
- Cut rounds using a 3u201d 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.
- Note: These can be made well in advance. Can be stored in an air tight container for about 2 weeks.
For the topping-Koshimbir
- Mix the cucumber, tomatoes, onions in a bowl.
- Add the crushed peanuts, salt,sugar and mix
- In a small Kadhai/pan add the oil.
- Once hot, 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.
- Note: The veggies can be chopped in advance but mix everything just before serving and use immediately
For the Herbed Yogurt/Curd
- In a small bowl mix together the Yogurt and the herbs.
- Season with Rock salt and mix well.
- To Assemble the Mini Thalipeeth Tostadas
- Keep the crispy Thalipeeth Tostadas on a large serving plate.
- Add 1xbd- 2 spoonfuls of the Koshimbir Topping.
- Top with a dollop of the herbed Yogurt
- Serve immediately
Recipe Notes
Other serving suggestions:
You can use Sweet Lime pickle along with the juice, or a coriander-mint chutney or the Marathi Red/Green Chilly Thecha instead of the herbed Yogurt
*Make your own multigrain Quick Thalipeeth flour mix: ½ cup Wheat flour+ ¼ cup Rice flour+ ¼ cup Ragi/Nagli flour+ ¼ cup Jowar flour+1/4 cup Bajra flour+ ¼ Besan/chickpea/Gram flour+ ¼ cup Urad Dal/Black lentil flour + ½ tsp roasted cumene powder+ ½ tsp coriander seed powder
This blogpost is in association with Fortune Foods as a part of their Desi Health Bites activity– The Hunt for the Best Rice Bran Oil Recipes. For more updates and healthy recipes using Fortune Rice Bran Health Oil, follow Fortune Foods on Facebook and on Twitter at @fortunefoods