Preparation Time: 30 mins

Cooking Time: 15 mins

Total Time: 45 mins

Makes 11 stuffed tostadas

OTHER INGREDIENTS

• 11 tsp chilli sauce, 11 tbsp shredded iceberg lettuce
• 11 tbsp chopped tomatoes, 11 tsp sour cream
• 11 tbsp grated processed cheese,
• 11 tbsp finely chopped spring onion greens

INGREDIENTS: FOR THE TO STADAS

3/4 cup plain flour (maida), 1/2 cup maize flour (makai ka atta)

1 tsp oil, salt to taste, plain flour (maida) for rolling, oil for deep-frying

METHOD:

FOR THE TOSTADAS

Combine all the ingredients in a deep bowl, mix well and knead into soft dough using enough water. Divide the dough into 22 equal portions. Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little plain flour for rolling. Prick using a fork at regular intervals. Heat the oil in a deep non-stick pan, deep-fry the tostada, till it turns golden brown in colour from both the sides. Drain on an absorbent paper. Repeat steps 3 to 5 to make 21 more tostadas. Store in an air-tight container and keep aside.

FOR THE RAJMA STUFFING

• 1 cup soaked, cooked and mashed rajma (kidney beans), 1 tbsp oil
• 1 tbsp butter, 1/2 tsp garlic (lehsun) paste, 1/2 cup finely chopped onions
• 5 tbsp tomato ketchup, 1 tsp chilli powder, salt to taste
• 1 tbsp finely chopped coriander (dhania)

FOR THE RAJMA STUFFING

Heat the oil and butter in a deep non-stick pan, add the garlic paste & onions and sauté on a medium flame for 2 minutes. Add the tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the rajma and coriander, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.

HOW TO PROCEED

Place 2 tostadas on a clean dry surface put approx. 2 tbsp of the prepared rajma stuffing and spread it evenly over 1 tostada. Put 1 tsp of chilli sauce, 1 tbsp of lettuce, 1 tbsp of tomatoes, 1 tsp of sour cream, 1 tbsp of cheese and 1 tbsp spring onions evenly over it.

Sandwich it using another tostada and press it gently. Repeat steps 1 to 3 to make 10 more stuffed tostadas. Serve immediately.

Preparation Time: 30 mins

Cooking Time: 15 mins

Total Time: 45 mins

Makes 11 stuffed tostadas

OTHER INGREDIENTS

• 11 tsp chilli sauce, 11 tbsp shredded iceberg lettuce
• 11 tbsp chopped tomatoes, 11 tsp sour cream
• 11 tbsp grated processed cheese,
• 11 tbsp finely chopped spring onion greens

INGREDIENTS: FOR THE TO STADAS

3/4 cup plain flour (maida), 1/2 cup maize flour (makai ka atta)

1 tsp oil, salt to taste, plain flour (maida) for rolling, oil for deep-frying

METHOD:

FOR THE TOSTADAS

Combine all the ingredients in a deep bowl, mix well and knead into soft dough using enough water. Divide the dough into 22 equal portions. Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little plain flour for rolling. Prick using a fork at regular intervals. Heat the oil in a deep non-stick pan, deep-fry the tostada, till it turns golden brown in colour from both the sides. Drain on an absorbent paper. Repeat steps 3 to 5 to make 21 more tostadas. Store in an air-tight container and keep aside.

FOR THE RAJMA STUFFING

• 1 cup soaked, cooked and mashed rajma (kidney beans), 1 tbsp oil
• 1 tbsp butter, 1/2 tsp garlic (lehsun) paste, 1/2 cup finely chopped onions
• 5 tbsp tomato ketchup, 1 tsp chilli powder, salt to taste
• 1 tbsp finely chopped coriander (dhania)

FOR THE RAJMA STUFFING

Heat the oil and butter in a deep non-stick pan, add the garlic paste & onions and sauté on a medium flame for 2 minutes. Add the tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the rajma and coriander, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.

HOW TO PROCEED

Place 2 tostadas on a clean dry surface put approx. 2 tbsp of the prepared rajma stuffing and spread it evenly over 1 tostada. Put 1 tsp of chilli sauce, 1 tbsp of lettuce, 1 tbsp of tomatoes, 1 tsp of sour cream, 1 tbsp of cheese and 1 tbsp spring onions evenly over it.

Sandwich it using another tostada and press it gently. Repeat steps 1 to 3 to make 10 more stuffed tostadas. Serve immediately.