Corn Sev Puri

by Tarla Dalal

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Although every Mumbai visitor never misses eating sev puri, those who eaten the same thing over the years do grow weary of it. Here is a recipe for all those who agree with me. Similar but yet very different from the traditional sev puri. Baked papadis or little puris are topped with sweet corn and crunchy onions spiked with a tangy ajwain (carom) flavoured tomato chutney. These puris are truly divine and a must try. All that is required to be kept ready is a batch of baked papadis which can be stored in an air-tight container. You can then easily whip up this recipe at any time of the day when unexpected guests arrive.

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Preparation Time: 5 mins.
Cooking Time: Nil.
Serves 4.
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Ingredients

To be mixed together into a corn topping
1 cup canned corn kernels (makai ke dane)
1 cup chopped spring onions
2 green chillies, finely chopped
1 tomato, finely chopped
1 tsp Chaat Masala
2 tsp lemon juice
salt to taste

Other ingredients
24 Baked Papadis
1/2 cup Tamatar ki Chutney
1 cup Sev
1/4 cup fresh pomogranate (anar)
2 tbsp chopped coriander (dhania)

Method

Arrange the papadis on a serving plate.
Top each papadi with 1 teaspoon of the corn topping.
Put 1 teaspoon of the tamatar ki chutney on each papadi and garnish with the chopped coriander, sev and pomegranate.
Serve immediately.

RECIPE SOURCE : Chaat