Tangy Rajma Sev Puri video by tarla Dalal

Tangy Rajma Sev Puri video by tarla Dalal

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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.

  

Recipe Description for Tangy Rajma Sev Puri

Preparation Time: 
Cooking 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

  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

  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:

  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.

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