Marketplace Indian Fried Bread Tostada Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Heat 1/2 inch of vegetable oil in a small skillet. When the oil is hot, slide in a corn tortilla. To prevent the tortilla from puffing and browning unevenly, press down on the center with tongs or a metal spoon. After about 20 seconds, flip it over to the other side and hold down the center again. When golden, remove from the skillet and drain on paper towels. Use three tortillas per tostada.
• In a small saucepan, mix the black beans with just a bit of hot sauce to give a bit of a kick. Mash the beans slightly as you warm them over medium heat.
• Get ready to assemble: Grab a crispy tortilla and set it on a baking sheet. Now layer beans, cheese, tortilla, beans, cheese, tortilla, beans and cheese.
• Bake until the cheese melts. Pull it out and layer the top with a helping of the Braised Beef Brisket, lettuce, tomatoes, onions, cilantro, jalapenos, lime juice, avocado and sour cream.
• Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
• When ready to cook, preheat the oven to 300 degrees F.
• Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices.
• You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.

Steps:

• Heat the oil in a small skillet over high heat until it bubbles immediately when you touch the edge of a tortilla to the surface. Working with one at a time, fry the tortillas, turning once, until crispy, puffed in places and deep golden brown, about 1 minute per side.
• Transfer the tostadas to a paper-towel-lined baking sheet to drain. Repeat with the remaining tortillas. Serve warm.

Steps:

• Combine flour, baking powder, and salt in a bowl. Stir in cold water and vegetable oil until dough comes together into a ball.
• Set dough on a floured surface. Pinch off ten pieces the size of golf balls, roll into balls, and flatten each into a round. Make a small hole in the center of each round.
• Fill a deep skillet with oil to 3/4 inch; heat over medium-high heat. Add dough rounds in batches and fry until golden brown, about 20 seconds per side. Drain on paper towels.

Steps:

• 1. Take a mixing bowl and mix both flours.
• 2. Add yogurt, baking soda, salt, 1 tbsp oil, and sugar.
• 3. Knead the dough using lukewarm water.
• 4. After kneading the dough apply 1 tbsp of oil.
• 5. Cover dough with wet towel and keep in warm place for 2 hours.
• 6. Divide them into 16 balls. Cover it with cloth and let them rest for 20 minutes.
• 7. Use a rolling pin and roll the dough into 5 inch diskettes.
• 8. Heat oil in pan for deep frying. Wait till oil gets hot.
• 9. Deep fry the bhatura and cook on both sides for one minute.
• 10. Remove the bhatura and place it on towel paper. This will help removing excess oil.
• Serve hot with Punjabi Cholle and Yogurt.