Homemade Multigrain Tostada Shells 

Homemade Multigrain Tostada Shells

This post contains the recipe for homemade vegetarian / vegan tostada shells and a recipe for tostadas topped with salsa, refried beans and cheese

Tostadas are crisp corn tortilla shells that are served with a variety of toppings. Typically made using corn meal and deep fried, baking them yields perfectly acceptable results. You can even use them for making the Fully Loaded Nachos by just replacing the nachos with tostadas. And these are baked, so think of all the guilt you can avoid, or use the saved calories for more cheese! yay!

You can use a variety of toppings on these tostadas. Best is to prep all these little things in advance and putting together appetisers for your next party is a breeze.

If you don’t care for millet or whole wheat flour, by all means use 100% all purpose flour. But the one with the millet flour (bajra / pearl millet) turns out super crisp and you cannot eat them without your family knowing that you are chomping on some fun crispy stuff.

Homemade Multigrain Tostada Shells

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Homemade Multigrain Tostada ShellsThis post contains the recipe for homemade vegetarian / vegan tostada shells and a recipe for tostadas topped with salsa, refried beans and cheese Tostadas are crisp corn tortilla shells that are served with a variety of toppings. Typically made using corn meal and deep fried, baking them yields per...

Summary

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  • Courseappetizer
  • Cuisinemexican
  • Yield6 portions 6 portion
  • Cooking Time20 minutesPT0H20M
  • Preparation Time1 hourPT1H0M
  • Total Time1 hour, 20 minutesPT1H20M

Ingredients

Maida / all purpose flour
1 cup
Millet flour
1/2 cup
Whole wheat flour
1/2 cup
Salt
1 tsp
Baking powder
1 tsp
Vegetable oil
2 tbsps
Hot water
as required
Plain flour to roll out tostadas
as required

Steps

  1. Mix in the flours, baking powder and salt in a large bowl. Make a well and add the oil.
  2. Mix the oil into the flour with finger tips.
  3. Using as much hot water as required, make a smooth pliable dough.
  4. Keep this covered with a damp kitchen towel and allow dough to rest for 30 minutes - 1 hour.
  5. Make 4 equal sized balls and roll out each one on a clean countertop, quite thin into a large circle or rectangle.
  6. Using a cookie cutter or a sharp edge of a round cup or bowl, cut out around 1.5-2” circles. Make as many circles as you can from the entire dough.
  7. Preheat the oven at 190°C. Line a baking tray with baking paper or a silicon mat. Place the tostadas in a single layer.
  8. Brush vegetable oil on top of the tostadas and bake for 5-7 minutes or until the tops turn golden brown. They can burn very quickly, so keep a watch on the oven door.
  9. Bake in 2-3 batches depending on the size of the baking tray and oven. Allow to come to room temperature and store in an airtight container until ready to use.
  10. To assemble tostadas, top each one with some refried beans, charred corn salsa, pico de gallo and some grated cheese.
  11. Serve immediately. You can also lay out the tostadas and a variety of toppings on the table so your family / guests can assemble it themselves.
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