Go Back
Chickpea Tostada

Chickpea Tostada

Rahul
Classic Indian Chickpea Chaat on a crispy Masala Tostada.
5 from 3 votes
Print Recipe Pin Recipe

Ingredients
  

Chickpea Chaat

  • ½ cup Chickpeas
  • 1 Small Onion chopped
  • 1 Tomato chopped
  • 1 tsp Roasted Cumin Seeds
  • ½ tsp Chat Masala
  • 1 tsp Red Chili Powder
  • 4 tbsp Tamarind Water
  • Salt as per taste

Tostada

  • 1 cup All Purpose Flour
  • 1½ tbsp Corn Flour
  • ½ tbsp Roasted Cumin Seeds
  • ¼ tsp Turmeric
  • ¾ tsp Red Chili Powder
  • Salt as per taste
  • Water for kneading

Tomatillo Salsa

  • 3 Tomatillos
  • 1 Small Serrano Chili
  • 1 Unpeeled Garlic Clove
  • 4 Cilantro Strands
  • 1 tsp Lemon Juice
  • Salt

Topping

  • 1 cup Pomegranate
  • 1 cup Thin Sev

Instructions
 

Chickpea Chaat

  • Soak chickpeas in sufficient water overnight. Then cook until they are soft and tender. Allow it to cool.
  • Drain the water and coarsely mash leaving behind a chunky texture.
  • Add onions, tomato, roasted cumin seeds, red chili powder, chat masala, tamarind and salt and mix well

Tomatillo Salsa

  • Apply oil to tomatillos, serrano chilli and unpeeled garlic clove.
  • Broil until charred (about 7 minutes). Let it cool.
  • Peel the garlic, remove the steam of serrano and purée with tomatillos and cilantro.
  • Season with lime juice and salt .

Tostada

  • Mix all purpose flour, corn flour, roasted jeera, turmeric, red chili powder and salt.
  • Add water and knead slowly to form a soft dough.
  • Divide the dough into 10 equal portions. On a floured surface, roll out each portion into thin circle using rolling pin.
  • Heat oil in a fryer and fry till golden brown on each side. Drain on an absorbent paper.

Assembly

  • Fill each tostada with chickpea mixture,
  • Top with tomatillo salsa, pomegranate and sev