Ingredients
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1 sweetcorncharred and kernels removed
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OnionFinely chopped
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Bell PapersFinely chopped
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TomatoesFinely chopped
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corianderFinely chopped
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pomegranate seeds
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1 tsp Red Chilli Powder
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Salt
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Lime Juice
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1 AvocadoRipped
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Shredded cheeseFor serving
About
Turning leftover parathas into something absolutely delicious! These crispy, tangy, and spicy Sweetcorn Tostadas are so easy to make with a vibrant sweetcorn salsa, creamy avocado, and cheese. Sweetcorn and avocado are nutritional powerhouses too! No cooking required for the toppings – just pure flavour!
Steps
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1
Done
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Making Sweetcorn Salsa: In a bowl, combine the charred sweetcorn kernels, chopped onion, bell peppers, tomatoes, coriander, and pomegranate. |
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2
Done
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Add red chili powder and salt to taste. |
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3
Done
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Squeeze in the lime juice. |
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4
Done
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Mix everything well and set the sweetcorn salsa aside. |
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5
Done
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Preparing Avocado Spread: In a bowl, mash the avocado with a fork. Add salt and fresh lime juice to taste. Mix well and set aside. |
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6
Done
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Roasting Crispy Tostada Base: On Tawa/Grill: Take a mini paratha and grill or roast it on a hot tawa until it becomes golden and crispy on both sides. |
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7
Done
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In Oven: Preheat your oven to 190^\circC (375°F). Place the mini parathas on a baking sheet and grill/bake for 10-12 minutes on each side, or until they are golden and crispy. |
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8
Done
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Serving Tostada: Take a crispy tostada base. |
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9
Done
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Spread some mashed avocado evenly on top. |
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10
Done
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Spoon some sweetcorn salsa over the avocado spread. |
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11
Done
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Sprinkle shredded cheese on top. |
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12
Done
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Serve immediately and enjoy! |
