Jain Tostada

A very tasty snack, this can be had by the Jains too. This is a Sanjeev Kapoor exclusive recipe.

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Jain Tostada

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


  1. Heat sufficient oil in a non-stick pan.
  2. 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.
  3. Deep-fry each tortilla in hot oil till golden and crisp. Drain on absorbent paper.
  4. Top each fried tortilla with some kidney beans mixture and corn kernels.
  5. Finely chop iceberg lettuce leaves and top over the kidney beans mixture followed by some grated cheese and some tomatoes.
  6. Serve immediately.

Nutrition Info

Calories 1048
Carbohydrates 112.2
Protein 33.9
Fat 51.4
Other Fiber Fiber- 10.5gm