Tuesday, December 20, 2016



Today's dish is a take off on the famous Mumbai snack of Sev Puri.  This version is healthier than the conventional Sev Puri that is commonly available as street food.  We loved the taste of the Corn Sev Puris and I am sure you will enjoy it too.

The recipe actually called for the use of papdi which are small, flat mini-puri like discs made of plain flour.  I have instead used store-bought Mathris from Haldiram as the base for the Corn Sev Puri. As you know mathris are made of wheat flour and are popular in Rajasthan

This is adapted from Corn Sev Puri by one of my favourite cookery experts the late Tarlaji Dalal. The ingredients listed are to make 4 plates. Both kids and adults will love this yummy snack which will virtually disappear in minutes.

Ingredients: ( for 4 plates)

  • Mathris, 24
  • Nylon Sev, 3/4 cup
  • Fresh Pomegranate, 1/4 cup
For making the Tomato Chutney:
  • Fresh Tomato Pulp, 1 and 1/2 cups  # see tip below
  • Oil, 1 and 1/2 tbsp
  • Carom Seeds, (Ajwain) , 1/3 tsp
  • Asafoetida, (Hing) a pinch
  • Garlic Paste, 3/4 tsp
  • Chilli Powder, 3/4 tsp
  • Sugar, 3/4 tsp
  • Salt, to taste
For making the Corn Topping:
  • Boiled Sweet Corn Kernels, 3/4 cup
  • Onions, finely chopped, 1/3 cup
  • Tomatoes, finely chopped, 1/4 cup
  • Green Chillies, finely chopped, 1 and 1/4 tsp
  • Lemon Juice, 1 and 1/4 tsp
  • Chaat Masala, 1 and 1/4 tsp
  • Salt, to taste
For Garnish:
  • Coriander Leaves, finely chopped, 4 tbsp

We first start with the Tomato Chutney:

Heat oil in a non-stick pan and when it gets hot add the carom seeds. Once they crackle, add the asafoetida and garlic paste
Mix well and saute on medium flame for 30 seconds
Add the tomato pulp and mix well
Stirring occasionally cook on low flame for 4 to 5 minutes
Now add the chilli powder, sugar and salt
Mix well and cook on medium flame for 1 minute
Switch off the gas, transfer the tomato chutney to a bowl and keep aside.

We then prepare the Corn Topping:

In a large bowl, mix well together all the ingredients specified under this head, and keep aside.

Putting It Together:

Place the mathris - 6 at a time- on a serving plate
Top each mathri with 2 tsp of the corn topping and 1 and 1/2 tsp of the tomato chutney
Sprinkle 1/2 tsp of pomegranate and 1 and 1/2 tsp of sev on each of the mathris
Repeat this for the remaining 3 more sets of mathris 
Serve garnished with finely chopped coriander leaves

# Tip :
Boil water in a pan and place 4 medium sized tomatoes in it for 2-3 minutes
Switch off the gas and drain the water
Once they cool, peel and de-seed the tomatoes
Blend them in a mixer to form a smooth pulp
This yields 1 and 1/2 cups of tomato pulp

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