Tangy Rajma Sev Puri


by
Tangy Rajma Sev Puri

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 18 cookbooks   This recipe has been viewed 6499 times

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.

Add your private note

Tangy Rajma Sev Puri recipe - How to make Tangy Rajma Sev Puri

Preparation Time:    Cooking Time:    Total Time:     Makes 4 plates
Show me for plates

Ingredients

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
24 papdis
12 tsp finely chopped onions
12 tsp sev

For The Garnish
8 tbsp finely chopped coriander (dhania)
Method
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. 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.

Handy tip:

    Handy tip:
  1. 6 to 7 big tomatoes when blanched, peeled, deseeded, chopped and blended in a mixer will yield approx. 1¼ cups of fresh tomato pulp.

Nutrient values (Abbrv) per plate
Energy271 cal
Protein7.3 g
Carbohydrates29.2 g
Fiber3.4 g
Fat13.7 g
Cholesterol0 mg
Sodium19.4 mg

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Tangy Rajma Sev Puri
5
 on 20 Jun 16 02:51 PM


love this version of sev puri. the tangy tomato sauce gives a spike to the sev puri and topped with sev and onions makes it more delicious. Good idea for a party starter. Something different and new.