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corn sev puri recipe | sweet corn sev puri | Indian chaat recipe |

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Tarla Dalal

23 July, 2022

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corn sev puri recipe | sweet corn sev puri | Indian chaat recipe |

Table of Content

About Corn Sev Puri

Ingredients

Methods

If you like corn sev puri

What is corn sev puri made made of?

How to make fresh tomato pulp

For the tomato chutney

For the corn topping

How to make corn sev puri

Tips for corn sev puri

Nutrient values

corn sev puri recipe | sweet corn sev puri | Indian chaat recipe | with 36 amazing images.

Corn Sev Puri is a delightful twist on the traditional Indian chaat recipe, combining the flavors of sweet corn, tangy tomato chutney, crunchy papdis, and nylon sev. This fusion version of sev puri is both refreshing and filling, perfect for anyone who loves Mumbai-style street food but wants something a little different. To prepare Corn Sev Puri, you’ll need 30 papdis, 1 cup of nylon sev, and ⅓ cup of fresh pomegranate (anar) for garnish. The combination of crispy puris, spicy corn, and sweet-tangy chutney makes every bite a burst of Indian flavors.

The heart of this recipe is the tomato chutney, which adds a spicy and slightly sweet kick. To make it, heat 2 tbsp of oilin a non-stick pan, add ½ tsp carom seeds (ajwain), and let them crackle. Add a pinch of asafoetida (hing) and 1 tsp garlic paste, sautéing for about 30 seconds. Mix in 2 cups of fresh tomato pulp and cook for 4–5 minutes on low flame. Finally, add 1 tsp chilli powder, 1 tsp sugar, and salt to taste, and simmer for another minute. This ajwain-flavored chutney perfectly balances the sweetness of corn and the crunch of sev.

For the corn topping, combine 1 cup boiled sweet corn kernels, ½ cup finely chopped onion, ¼ cup finely chopped tomato, 1½ tsp finely chopped green chillies, 1½ tsp lemon juice, 1½ tsp chaat masala, and salt to taste. This vibrant mixture forms the flavorful base of the chaat. The sweetness of corn, combined with the spice of green chillies and tang of lemon, makes the topping both zesty and addictive. It’s a great example of how Indian street food balances all tastes — sweet, sour, spicy, and salty — in one mouthful.

To assemble, arrange 6 papdis on a plate, top each with 2 tsp of the corn topping and 1½ tsp of tomato chutney. Sprinkle ½ tsp of pomegranate seeds and 1½ tsp of nylon sev over each papdi. Repeat the process to make more plates and garnish generously with chopped coriander (dhania). The crisp papdi, soft corn topping, spicy chutney, and juicy anar create an explosion of flavors and textures that define the essence of Indian chaat.

The beauty of Sweet Corn Sev Puri lies in its simplicity and convenience. The papdis can be baked or store-boughtand kept ready in an airtight container, making it easy to whip up this chaat whenever guests drop by. The cooked tomato chutney and corn topping can also be prepared in advance, saving time during busy evenings. This makes it a perfect snack for parties, festive gatherings, or simply as a quick evening treat.

Although Sev Puri is a classic Mumbai street food, this Corn Sev Puri gives it a refreshing upgrade. The use of boiled sweet corn and ajwain-flavored tomato chutney gives it a distinctive aroma and taste that sets it apart. The addition of pomegranate pearls not only enhances its look but also adds a delightful burst of sweetness. Truly, Corn Sev Puri is a modern Indian chaat that’s easy to make, full of flavor, and irresistibly delicious — a must-try for anyone who loves Indian street food with a creative twist.

Tips for corn sev puri. 1. When you have time on hand, you can make papdi at home. 2. Tomato chutney can be substituted with khajur imli ki chutney and pudina chutney.

Ingredients

For Corn Sev Puri

30 papdi (chaat)

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 onion

1/4 cup finely chopped tomato

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)

Method

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.

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.

How to proceed

To make corn sev puri, arrange 6 papdis on a serving plate.
Top each papdi with 2 tsp of the corn topping and 1 ½ tsp of tomato chutney over it.
Sprinkle ½ tsp of pomegranate and 1 ½ tsp of sev over each papdi.
Repeat steps 1 to 3 to make 4 more plates.
Serve immediately garnished with coriander.