Masala Corn Tostadas

Instructions

1. Prepare the tostada shells
   Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry each tortilla for about 30-45 seconds per side until golden and crisp. Transfer to a paper towel-lined plate to drain excess oil. Sprinkle lightly with salt while still hot.
2. Cook the corn mixture
   In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the diced onions and cook until translucent, about 3-4 minutes. Add the corn kernels and cook until slightly charred, stirring occasionally, about 5-6 minutes.
3. Add spices to the corn
   Reduce heat to medium and add the garam masala, cumin powder, chaat masala (if using), and red chili powder. Stir well to coat the corn with the spices and cook for another 2 minutes until fragrant. Remove from heat and let cool slightly.
4. Prepare the corn salsa
   In a large bowl, combine the spiced corn mixture, diced tomatoes, diced bell pepper, chopped cilantro, and lime juice. Mix well and season with salt to taste. Allow the flavors to meld for at least 5 minutes.
5. Prepare the yogurt topping
   In a small bowl, whisk the Greek yogurt with a pinch of salt until smooth. If desired, add a small pinch of cumin powder for extra flavor.
6. Assemble the tostadas
   Spread a thin layer of yogurt on each crispy tostada shell. Top generously with the masala corn mixture, ensuring an even distribution.
7. Serve the tostadas
   Garnish with additional fresh cilantro leaves and serve immediately with lime wedges on the side. For extra heat, offer hot sauce or finely chopped green chilies as optional toppings.