Blue Corn Tostada Chaat
- 🌽 1 cup blue corn flour
- 🥔 1 pre-boiled potato, chopped
- 🥫 1 cup pre-cooked chickpeas
- 🍬 1 teaspoon sugar
- 🧂 Salt, to taste
- 🌿 Fresh coriander, for garnish
- 🌿 Fresh mint, for garnish
- 🌶️ 1 green chili, finely chopped
- 🥄 1 teaspoon cumin powder
- 🧄 1 teaspoon fresh ginger, grated
- 🥄 1 tablespoon tamarind chutney
- 🥄 1 tablespoon green chutney
- 🥛 1/2 cup plant-based unsweetened yogurt
- 🥣 1/4 cup water, preferably leftover sweet, spicy, and tangy pani
- 🌶️ Serrano chilies, sliced (optional)
Experience a delightful fusion of Mexican and Indian cuisines with our Blue Corn Tostada Chaat. This unique recipe marries the crunchy texture of blue corn tostadas with the aromatic and vibrant flavors of traditional Indian chaat, creating a dish that's both flavorful and fun to prepare.
Ingredients
🌽 1 cup blue corn flour
🥔 1 pre-boiled potato, chopped
🥫 1 cup pre-cooked chickpeas
🍬 1 teaspoon sugar
🧂 Salt, to taste
🌿 Fresh coriander, for garnish
🌿 Fresh mint, for garnish
🌶️ 1 green chili, finely chopped
🥄 1 teaspoon cumin powder
🧄 1 teaspoon fresh ginger, grated
🥄 1 tablespoon tamarind chutney
🥄 1 tablespoon green chutney
🥛 1/2 cup plant-based unsweetened yogurt
🥣 1/4 cup water, preferably leftover sweet, spicy, and tangy pani
🌶️ Serrano chilies, sliced (optional)
Instructions
1- Prepare the Blue Corn Tostada:
- In a mixing bowl, combine blue corn flour with a pinch of salt. Gradually add room temperature water, little by little, and mix until you form a dough that is smooth yet not sticky.
- Divide the dough into small balls and roll each out into a flat, round tostada shape.
- Heat a non-stick pan over medium heat and cook each tostada until it's crispy and golden on both sides. Remove and set aside.
2- Yogurt Sauce:
- In a small bowl, combine plant-based yogurt, sugar, a pinch of salt, and cumin powder. Mix well and set aside.
3- Assemble the Chaat:
- Arrange the prepared tostadas on a serving plate. Top each one with a layer of chopped boiled potatoes and chickpeas.
- Drizzle the yogurt sauce, tamarind chutney, and green chutney over the toppings.
- Sprinkle fresh coriander, mint, and finely chopped green chili over the top.
- Garnish with sliced Serrano chilies if you prefer extra heat.
4- Serve:
- Serve immediately for the best crispy texture with a burst of flavors.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 tostadas
Equipment: Mixing bowls, non-stick pan, rolling pin (optional)
Cooking Tips:
- Be cautious when adding water to the blue corn flour to ensure the dough is neither too wet nor too dry.
- Adjust the level of green chili and Serrano chilies according to your spice preference.
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YouTube channel - No Way José Cuisine: https://www.youtube.com/@NoWayJoseCuisine
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