Corn Sev Puris




30 papdis
1 cup nylon sev
1/3 cup fresh pomegranate (anar)

For The Tomato Chutney

2 cups fresh tomato pulp , refer handy tip
2 tbsp oil
1/2 tsp carom seeds (ajwain)
a pinch of asafoetida (hing)
1 tsp garlic (lehsun) paste
1 tsp chilli powder
1 tsp sugar
salt to taste

To Be Mixed Together Into A Corn Topping

1 cup boiled sweet corn kernels (makai ke dane)
1/2 cup finely chopped onions
1/4 cup finely chopped tomatoes
1 1/2 tsp finely chopped green chillies
1 1/2 tsp lemon juice
1 1/2 tsp chaat masala
salt to taste

For The Garnish

5 tbsp finely chopped coriander (dhania)


For the tomato chutney

Heat the oil in a non-stick pan, add the carom seeds and allow them to crackle.
When the seeds crackle, add asafoetida and garlic paste, mix well and sauté on a medium flame for 30 seconds.
Add the tomato pulp, mix well and cook on a slow flame for 4 to 5 minutes, while stirring occasionally.
Add the chilli powder, sugar and salt, mix well and cook on a medium flame for 1 minute.
Remove from the flame, transfer to a bowl and keep aside.

How to proceed

Arrange 6 papdis on a serving plate.
Top each papdi with 2 tsp of the corn topping and 1 ˝ tsp of tomato chutney over it.
Sprinkle ˝ tsp of pomegranate and 1 ˝ tsp of sev over each papdi.
Repeat steps 1 to 3 to make 4 more plates.
Serve immediately garnished with coriander.

Handy tip:

Take 8 medium sized tomatoes, put them in boiling water for 2 to 3 minutes, remove from the flame and drain them. Peel and deseed the tomatoes and blend in a mixer till smooth.

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