Ingredients
For the Blue Corn Tostadas:
🌽 1½ cups blue corn masa harina
💧 1 cup warm water (adjust as needed)
🧂 ¼ teaspoon salt
🛢️ Oil for frying (if making tostadas)
For the Chaat Toppings:
🥔 2 medium potatoes, boiled and diced
🫘 1 cup cooked chickpeas
🧅 ½ cup chopped red onions
🍅 ½ cup chopped tomatoes
🌿 ¼ cup chopped fresh cilantro
🌶️ 1-2 green chilies, finely chopped (optional)
🍯 ½ cup tamarind chutney
🌱 ½ cup green chutney
🥛 1 cup plain yogurt, whisked
🍜 ½ cup sev (crispy chickpea noodles)
🧂 1 teaspoon chaat masala
🌰 ½ teaspoon roasted cumin powder
🧂 Salt to taste
🍎 Pomegranate seeds for garnish (optional)
Equipment
• Mixing bowls
• Tortilla press or rolling pin
• Griddle or skillet
• Frying pan (if frying tostadas)
• Slotted spoon
• Paper towels
Prep Time
30 minutes
Cook Time
30 minutes
Calories & Macros (per serving)
Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.
• Calories: 250
• Protein: 6g
• Carbohydrates: 40g
• Fat: 8g
Instructions
1. Prepare the Blue Corn Tostadas
o In a mixing bowl, combine blue corn masa harina and salt. Gradually add warm water and knead until a smooth, pliable dough forms. The dough should not be sticky; adjust water as needed.
o Divide the dough into equal portions and roll each into a ball (about golf ball size).
o Using a tortilla press lined with plastic wrap or a rolling pin, flatten each ball into a thin circle, approximately 6 inches in diameter.
o Heat a griddle or skillet over medium-high heat. Cook each tortilla for about 30-60 seconds on each side until lightly browned and cooked through.
o For crispy tostadas, heat oil in a frying pan over medium heat. Fry each tortilla until crisp and golden. Remove with a slotted spoon and drain on paper towels.
2. Assemble the Chaat
o Place the blue corn tostadas on serving plates.
o Layer each tostada with diced boiled potatoes and cooked chickpeas.
o Drizzle tamarind chutney and green chutney over the toppings.
o Add chopped onions, tomatoes, green chilies (if using), and cilantro.
o Spoon whisked yogurt over the mixture.
o Sprinkle sev generously on top.
o Season with chaat masala, roasted cumin powder, and salt to taste.
o Garnish with pomegranate seeds if desired.
3. Serve
o Serve immediately to enjoy the crisp texture of the tostadas with the flavorful chaat toppings.
Cooking and Serving Tips
• Variations: Add boiled mung beans, diced cucumbers, or grated carrots for extra texture and nutrition.
• Serving Suggestions: Pair with a refreshing beverage like mango lassi or iced tea.
• Storage: Assemble the chaat just before serving to prevent the tostadas from becoming soggy. Store components separately in airtight containers in the refrigerator for up to 2 days.
Enjoy this delightful Blue Corn Tostada Chaat, where Mexican and Indian flavors unite for a unique culinary experience! 🌽🍅🌿
NoWayJoseCuisine
Blue Corn Tostada Chaat
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