Tangy Rajma Sev Puri
by Tarla Dalal
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Added to 16 cookbooks
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A totally off-beat chaat item that you will fall in love with! Here, crisp papdis are topped with a chatpata rajma mixture and tangy tomato chutney. A garnish of chopped onions and sev completes the effect, making the Tangy Rajma Sev Puri absolutely irresistible.
- 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.
- 6 to 7 big tomatoes when blanched, peeled, deseeded, chopped and blended in a mixer will yield approx. 1¼ cups of fresh tomato pulp.
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