Low Calorie Sev Puri
by Tarla Dalal
Added to 343 cookbooks
This recipe has been viewed 29054 times
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.
- Combine all the ingredients in a deep bowl, mix well and knead into a firm dough using enough water.
- Divide the dough into 24 equal portions and roll each portion into a 37 mm. (1½”) diameter circle.
- Prick them using a fork at regular intervals.
- 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.
- Store in an air-tight container till use.
- Heat the oil in a broad non-stick pan, add the carom seeds and allow them to crackle.
- When the seeds crackle, add the asafoetida and garlic paste and sauté on a medium flame for 30 seconds.
- Add the fresh tomato pulp, mix well and cook on a slow flame for 3 minutes, while stirring occasionally. .
- Add the chilli powder, sugar and salt, mix well and cook on a medium flame for 1 more minute.
- Keep aside.
- Just before serving, arrange 6 papdis on a serving plate.
- Top each papadi with ½ tbsp of the rajma topping, ½ tsp of onions and ½ tsp of tomato chutney.
- Sprinkle ½ tsp of sev over each papdi.
- Repeat steps 1 to 3 to make 3 more plates.
- Serve immediately garnished with coriander.
- Handy tip:
- 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
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