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Gluten free sev puri | maize flour sev puris | no wheat sev puris |
Tarla Dalal
30 March, 2013
Table of Content
Gluten free sev puri | maize flour sev puris | no wheat sev puris |
🌽 Gluten-Free Sev Puri – A Crispy, Wholesome Twist!
Craving the traditional sev puri but want to keep it gluten-free? Try this delightful recipe made with maize flour (makai ka atta) instead of wheat. These no-wheat sev puris are light, crispy, and perfect for guilt-free snacking. Each bite offers the crunch of homemade puris paired with tangy and spicy toppings — a street food experience made healthy and inclusive!
🫓 For the Puris – Made with Maize Flour (Makai ka Atta)
To prepare the gluten-free base, combine 3/4 cup maize flour, salt to taste, and 2 tsp oil. Knead into a semi-stiff doughusing just enough water. Divide into small portions and roll each into a 1½” circle. Prick the surface lightly before deep-frying until golden brown. These maize flour puris turn crisp, airy, and absolutely delicious — the perfect foundation for your sev puri platter!
🌽 Flavorful Corn Topping – Bursting with Freshness
Replace the usual potato mix with a bright, refreshing corn topping. Mix together cooked sweet corn kernels, chopped onion, green chillies, tomato, lemon juice, and salt. This adds a juicy, tangy crunch to every bite. The sweetness of the corn blends beautifully with the spicy chutney and crispy puris, giving your gluten-free sev puri a unique and refreshing twist.
🍅 Tomato Chutney – The Tangy Heart of the Snack
This homemade tomato chutney is the secret to irresistible flavor! Start by blanching and blending 8 medium tomatoesinto a smooth pulp. Heat oil, add carom seeds (ajwain), garlic paste, chilli powder, sugar, and a pinch of asafoetida (hing). Cook till thick and aromatic. The chutney’s sweet-spicy-tangy balance pairs perfectly with the crisp puris and corn topping — making it hard to stop at just one plate!
🍴 Assembling the Sev Puri – Time to Indulge!
When ready to serve, arrange 6 puris on a plate. Top each with 2 tsp of corn topping and 1½ tsp of tomato chutney. Sprinkle a generous amount of nylon sev, fresh pomegranate seeds, and chopped coriander. Each layer adds texture, color, and flavor, creating a mouthwatering street-style chaat that’s both gluten-free and indulgent.
✨ A Perfect Snack for Everyone
This Gluten-Free Sev Puri made with maize flour puris is not only safe for those avoiding gluten but also a fun, creative twist for everyone who loves Indian chaat. The combination of crispy puris, zesty tomato chutney, and sweet corn topping brings together health and flavor in every bite. Serve it at parties, festivals, or family get-togethers — and watch it disappear in minutes!
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
10 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
20 Mins
Makes
5 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 onion
1 tsp finely chopped green chillies
1/4 cup finely chopped tomato
2 tsp lemon juice
salt to taste
For The Tomato Chutney
8 medium sized tomato
2 tbsp oil
1 tsp carom seeds (ajwain)
1 tbsp garlic (lehsun) paste
1 tsp chilli powder
1 tsp sugar
salt to taste
a pinch asafoetida (hing)
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
- Combine all the ingredients in a deep bowl and knead into semi-stiff dough using enough water.
- Divide the dough into 30 equal portions and roll out each portion into a 38 mm. (1½”) diameter circle.
- Prick the puris with the help of a knife.
- 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
- 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.
- Heat the oil in a broad non-stick pan; add the carom seeds and sauté for 30 seconds.
- Add the garlic and sauté for a few more seconds.
- 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
- Just before serving, arrange 6 puris on a serving plate.
- Top each puri with 2 tsp of the corn topping and 1½ tsp of tomato chutney.
- Repeat steps 1 and 2 to make 4 more plates.
- Serve immediately garnished with coriander, sev and pomegranate.
Corn Sev Puris ( Gluten Free) recipe with step by step photos
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Corn Sev Puris ( Gluten Free). See list of ingredients for Corn Sev Puris ( Gluten Free).
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For the tomato chutney. See ingredients for tomato chutney of Corn Sev Puris ( Gluten Free).
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For the corn topping. See ingredients for corn topping of corn sev puri.
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For the tomato chutney, heat 2 tbsp. oil in a non-stick pan.
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Add the carom 1 tsp carom seeds (ajwain) and allow them to crackle.
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When the seeds crackle, add a pinch of asafoetida (hing).
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Add 1 tsp garlic (lehsun) paste.
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Sauté on a medium flame for 30 seconds.
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Add 2 cups fresh tomato pulp. Learn how to make fresh tomato pulp in detail.
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Mix well and cook on a slow flame for 4 to 5 minutes, while stirring occasionally.
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Add 1 tsp chilli powder.
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Add 1 tsp sugar.
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Add salt to taste.
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Mix well and cook on a medium flame for 1 minute.
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Remove from the flame, transfer into a bowl and keep aside.
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For the corn topping, add 1 cup boiled sweet corn kernels (makai ke dane) in a deep bowl.
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Add 1/2 cup finely chopped onions.
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Add 1/4 cup finely chopped tomatoes.
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Add 1 tsp finely chopped green chillies.
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Add 2 tsp lemon juice.
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Add 1 1/2 tsp chaat masala.
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Add salt to taste.
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Mix well. Corn topping is ready.
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Just before serving, arrange 6 papdis on a serving plate.
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Top each papdi with 2 tsp of the corn topping.
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Spread 1½ tsp of tomato chutney over it.
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Sprinkle 1/3 cup fresh pomegranate (anar)
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Also sprinkle ½ tsp of nylon sev over each papdi.
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Garnish with finely chopped coriander (dhania).
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Repeat steps 1 and 2 to make 4 more plates.
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Serve corn sev puri recipe | sweet corn sev puri | Indian chaat recipe | immediately.
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Nutrient values (Abbrv)per plate
| Energy | 342 cal |
| Protein | 7.7 g |
| Carbohydrates | 38.2 g |
| Fiber | 7.5 g |
| Fat | 18.1 g |
| Cholesterol | 0 mg |
| Sodium | 36.4 mg |
Click here to view Calories for Corn Sev Puris ( Gluten Free)
The Nutrient info is complete
Smiling Teddy
Aug. 11, 2019, 7:56 p.m.
I badly Needed the recepie for my my 3 1/2 yr old child who is allergic to certain food, and this one he loved it .........thank you so much
n_katira
Feb. 4, 2019, 9:27 a.m.
Hmmm! Corn is everyone's favourite. Maize flour puris is what makes this snack apt for a gluten free menu. I tried this recipe and its just awesome. Really worth a try!!
Mruga D
Feb. 2, 2019, 12:13 p.m.
It's very tasty and so easy to make....
Kamini
Dec. 22, 2011, 11:13 a.m.
Bhahoot aassan recipe
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