Corn Sev Puris
by Tarla Dalal
Added to 39 cookbooks
This recipe has been viewed 16553 times
Street food enters your kitchen, and in a new corn-rich avatar! papdis or little puris are topped with sweet corn and crunchy onions, and spiked with a tangy ajwain-flavoured 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.
- 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.
- 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.
Nutrient values (Abbrv) per plate
RECIPE SOURCE : Corn
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