Low Calorie Sev Puri


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Low Calorie Sev Puri

4/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

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Chaat , topped with crunchy vegetables, laced with spice powders and pepped up with lime and coriander always feels light and refreshing, but is laden with hidden calories, especially in the deep-fried savouries it contains.


Here is a lighter version of the ever popular Sev Puri , made using Baked Papdis topped with spicy rajma topping and nourishing tamato chutney. You can stock up a larger batch of baked papdis, sev and tomato chutney, to whip up not just Low Calorie Sev Puri but also other favourite chaats any time you are hungry.

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Low Calorie Sev Puri recipe - How to make Low Calorie Sev Puri

Preparation Time:    Cooking Time:    Baking Time:  15 minutes   Baking Temperature:  200°C (400°F)   Total Time:     Makes 4 plates
Show me for plates

Ingredients

For The Baked Papdis (makes 24 Papdis)
1/2 cup whole wheat flour (gehun ka atta)
1/2 tsp oil
salt to taste
1/2 tsp oil for greasing

For The Tomato Chutney
1 1/4 cups fresh tomato pulp , refer handy tip
2 tsp oil
1/4 tsp carom (ajwain) seeds
a pinch of asafoetida (hing)
1/2 tsp garlic (lehsun) paste
1/2 tsp chilli powder
1/2 tsp sugar
salt to taste

To Be Mixed Together Into A Rajma Topping
1 cup soaked , boiled and coarsely crushed rajma (kidney beans)
1 tsp cumin seeds (jeera) powder
1 tsp chilli powder
1/2 tsp chaat masala
1 tsp lemon juice
2 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients
12 tsp finely chopped onions
12 tsp baked sev

For The Garnish
4 tbsp finely chopped coriander (dhania)
Method
For the baked papdis

    For the baked papdis
  1. Combine all the ingredients in a deep bowl, mix well and knead into a firm dough using enough water.
  2. Divide the dough into 24 equal portions and roll each portion into a 37 mm. (1½”) diameter circle.
  3. Prick them using a fork at regular intervals.
  4. Grease a baking tray with oil and bake them in a pre-heated oven at 200°c (400°f) for 10 minutes, turning them once after 5 minutes.
  5. Store in an air-tight container till use.

For the tomato chutney

    For the tomato chutney
  1. Heat the oil in a broad non-stick pan, add the carom seeds and allow them to crackle.
  2. When the seeds crackle, add the asafoetida and garlic paste and sauté on a medium flame for 30 seconds.
  3. Add the fresh tomato pulp, mix well and cook on a slow flame for 3 minutes, while stirring occasionally. .
  4. Add the chilli powder, sugar and salt, mix well and cook on a medium flame for 1 more minute.
  5. Keep aside.

How to proceed

    How to proceed
  1. Just before serving, arrange 6 papdis on a serving plate.
  2. Top each papadi with ½ tbsp of the rajma topping, ½ tsp of onions and ½ tsp of tomato chutney.
  3. Sprinkle ½ tsp of sev over each papdi.
  4. Repeat steps 1 to 3 to make 3 more plates.
  5. Serve immediately garnished with coriander.
  6. Handy tip:
  7. 6 to 7 big tomatoes when blanched, peeled, deseeded, chopped and blend in a mixer will yield approx. 1¼ cups of fresh tomato pulp.

Nutrient values (Abbrv) per plate
Energy203 cal
Protein8 g
Carbohydrates30.8 g
Fiber5.8 g
Fat5.5 g
Cholesterol0 mg
Sodium22.8 mg

RECIPE SOURCE : Fast Foods Made HealthyBuy this cookbook

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Reviews

Low Calorie Sev Puri
4
 on 31 Mar 16 07:51 PM


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Tarla Dalal    Hi Mseenukochhar , we are delighted you loved the Low Calorie Sev Puri recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Reply
07 Apr 16 04:56 PM
Low Calorie Sev Puri
5
 on 11 Jun 15 04:02 PM


Baked puris and baked sev already makes it more healthy and to add to it a topping rajma and then topped with tomato chuntey... superb is the word to describe this r.ecipe
Corn Sev Puri ( Fast Foods Made Healthy Recipe)
5
 on 01 Jun 12 11:13 AM


Fabulous Mumbai roadside snack available at every street corner eaten on a disposable paper plate. This is a healthier version using baked puris instead of fried puris.