By Anuraag Srikanth

Serves: 2-3

Prep Time: 15 mins

Cooking Time: 20 mins

Ingredients

For the Tostada Base

1 cup Yellow Corn Flour (Masa Harina)
½ cup Warm Water (adjust as needed)
Salt to taste

For the Mushrooms

250g King Trumpet Mushrooms (sliced vertically in half)
2 tsp chilli crunch ( any store-bought works )
4 tbsp Chili Oil from the crunch
½ tsp Smoked Paprika
½ tsp Cumin Powder
Salt & Black Pepper to taste

For the Salsa Fresca

1 nos Red Onion (finely chopped)
1 nos Red Tomatoes (diced)
¼ bunch, Fresh Coriander (chopped)
1 nos, Green Chili (finely chopped)
Juice of ½ Lime
Salt to taste

For Assembly

2 tbsp Aioli or Sour Cream
1 tbsp Chili Crunch (optional, for extra heat)

Method

1. Mix corn flour, salt, and warm water to form a dough. 

2. Slice the trumpet mushrooms in half and score them lightly with a knife.

3. Coat with chili oil, smoked paprika, cumin, salt, and pepper.

4. Heat a pan and sear mushrooms on the scored side first until golden and crispy. Press down gently for even browning. Once cool, chop them and add some more chilli crunch for extra punch and heat.   

5. Flatten dough balls between plastic sheets. Shallow fry on both sides until golden and crispy.

6. Mix onions, tomatoes, coriander, chilies, lime juice, and salt to make the Salsa fresca.

8. Assemble the tostada, spread aioli on each tostada. Top with chopped mushrooms.

9. Finish with fresh salsa on top.
   

Pro Tip: Add a squeeze of lime and extra chili crunch for the perfect balance of heat and acidity.