Jain Tostada A very tasty snack, this can be had by the Jains too. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 20 Feb 2017 in Recipes Course New Update Main Ingredients Corn tortillas, Red kidney beans (rajma) Cuisine Fusion Course Snacks and Starters Prep Time 6-10 minutes Cook time 16-20 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Jain Tostada 4-6 small Corn tortillas 1 cup Red kidney beans (rajma) boiled for deep-frying Oil 1 tablespoon Olive oil 1 teaspoon Green chillies chopped For topping Tomato finely chopped ¼ cup + to taste Salt 1 teaspoon Red chilli powder ½ teaspoon Sugar For topping Corn kernels boiled 2-3 Iceberg lettuce leaves as required processed cheese grated Method Heat sufficient oil in a non-stick pan. Heat olive oil in a non-stick pan. Add green chillies and sauté for 30 seconds. Add tomato and kidney beans, mix and cook for a minute. Add salt, chilli powder and sugar and mix well. Add some water, mix and mash the mixture using a masher. Remove from heat. Deep-fry each tortilla in hot oil till golden and crisp. Drain on absorbent paper. Top each fried tortilla with some kidney beans mixture and corn kernels. Finely chop iceberg lettuce leaves and top over the kidney beans mixture followed by some grated cheese and some tomatoes. Serve immediately. Nutrition Info Calories 1048 Carbohydrates 112.2 Protein 33.9 Fat 51.4 Other Fiber Fiber- 10.5gm #Red kidney beans (rajma) #Olive oil #Oil #Tomato #Iceberg lettuce leaves #Green chillies #Corn tortillas #Red chilli powder #Corn kernels #Salt #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article