Corn Sev Puris ( Gluten Free)


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Corn Sev Puris (  Gluten Free)

कार्न सेव पुरी - हिन्दी में पढ़ें (Corn Sev Puris ( Gluten Free) in Hindi) 

Added to 14 cookbooks   This recipe has been viewed 33100 times

Don’t deprive kids on a gluten free diet of chaat - instead let them enjoy these maize flour puris, with a colourful corn topping, tomato chutney and sev! prepare the puris in advance and store in an airtight container and use to instantly rustle up a great snack when needed.

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Corn Sev Puris ( Gluten Free) recipe - How to make Corn Sev Puris ( Gluten Free)

Preparation Time:    Cooking Time:    Total Time:     Makes 5 plates (30 puris) (5 plates )
Show me for plates (30 puris)

Ingredients

For The Puris
3/4 cup maize flour (makai ka atta)
salt to taste
2 tsp oil
oil for deep-frying

To Be Mixed Together Into A Corn Topping
1 cup cooked sweet corn kernels (makai ke dane)
1/2 cup chopped onions
1 tsp finely chopped green chillies
1/4 cup finely chopped tomatoes
2 tsp lemon juice
salt to taste

For The Tomato Chutney
8 medium sized tomatoes
2 tbsp oil
1 tsp carom seeds (ajwain)
1 tbsp grated garlic (lehsun)
1 tsp chilli powder
1 tsp sugar
salt to taste

Other Ingredients
1/2 cup tomato chutney , recipe above
1 cup nylon sev
1/4 cup fresh pomegranate (anar)
2 tbsp finely chopped coriander (dhania)
Method
For the puris

    For the puris
  1. Combine all the ingredients in a deep bowl and knead into semi-stiff dough using enough water.
  2. Divide the dough into 30 equal portions and roll out each portion into a 38 mm. (1½”) diameter circle.
  3. Prick the puris with the help of a knife.
  4. Heat the oil in a kadhai and deep-fry the puris, a few at a time, till they turn golden brown in colour from both the sides. Keep aside.

For the tomato chutney

    For the tomato chutney
  1. Boil enough water in a deep vessel and immerse the tomatoes in it for 2 to 3 minutes and drain. Peel the tomatoes, deseed them and blend in a mixer till smooth. Keep this tomato pulp aside.
  2. Heat the oil in a broad non-stick pan; add the carom seeds and sauté for 30 seconds.
  3. Add the garlic and sauté for a few more seconds.
  4. Add the tomato pulp, chilli powder, sugar and salt, mix well and cook on a slow flame for 4 to 5 minutes. Keep aside.

How to proceed

    How to proceed
  1. Just before serving, arrange 6 puris on a serving plate.
  2. Top each puri with 2 tsp of the corn topping and 1½ tsp of tomato chutney.
  3. Repeat steps 1 and 2 to make 4 more plates.
  4. Serve immediately garnished with coriander, sev and pomegranate.


Nutrient values (Abbrv) per plates
Energy342 cal
Protein7.7 g
Carbohydrates38.2 g
Fiber7.5 g
Fat18.1 g
Cholesterol0 mg
Sodium36.4 mg

RECIPE SOURCE : Gluten Free RecipesBuy this cookbook
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