Tangy Rajma Sev Puri video by tarla Dalal Video by Tarla Dalal
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Tangy Rajma Sev Puri Recipe Video by Tarla Dalal
Preparation Time
20 Mins
Cooking Time
5 Mins
Total Time
25 Mins
Makes
4.00 plates
Ingredients
For The Tomato Chutney
1 1/4 cups fresh tomato pulp , refer handy tip
2 tsp oil
1/4 tsp carom seeds (ajwain)
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 crushed rajma (kidney bean)
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
12 tsp finely chopped onion
12 tsp sev
For The Garnish
8 tbsp finely chopped coriander (dhania)
Method
- 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.
- 6 to 7 big tomatoes when blanched, peeled, deseeded, chopped and blended in a mixer will yield approx. 1¼ cups of fresh tomato pulp.
- 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.
See step by step images of Tangy Rajma Sev Puri
