#ChickenFritters: In a mixing bowl, mix together the boiled chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Add a tbsp of flour and make fritter shape and deep fry it. Cover with plastic wrap and set aside.

#Assemble Tostadas: Preheat the broiler. Spread the salsa evenly over one side of each tortilla and spread some of the cheese. Transfer to a baking tray and broil until the cheese melts about 30 seconds.

Layer the chicken fritters on each tortilla and top with the lettuce. Top each tostada with salsa, and a dollop of sour cream and nacho cheese. Garnish the tostada with the coriander leaves. Serve immediately.

#for Salsa:
Heat oil in a skillet. Pierce jalapenos and add to hot skillet.
Stir and cook for a while to add smokey flavor let it blister.
Add jalapenos to a small bowl, cover and set aside.

Grind onion and garlic, add the tomatoes, cilantro, salt and jalapenos. Let grind it all together and Salsa is ready.