Corn sev puri

Posted on October 15, 2009. Filed under: Achaar/chutneys/powders, Chaat | Tags: , , , , |

Although every Mumbai visitor never misses eating sev puri, those who eaten the
same thing over the years do grow weary of it.
Here is a recipe for all those who agree with me. Similar but yet very very different
from the traditional sev puri.
Baked papadis or little puris are topped with sweet corn and crunchy onions spiked
with a tangy ajwain (carom) flavoured tomato chutney. These puris are truly
divine and a must try.
All that is required to be kept ready is a batch of baked papadis which can be stored in an air-tight container. You can then easily whip up this recipe at any time of the day when unexpected guests arrive.

Cooking Time : Nil.
Preparation Time : 5 mins.

Serves 4.

To be mixed together into a corn topping
1 cup Green Giant Niblets Corn
1 cup chopped spring onions
2 green chillies, finely chopped
1 tomato, finely chopped

1 teaspoon chaat masala

2 teaspoons lemon juice
salt to taste
Other ingredients

24 baked papadis

1/2 cup tamatar ki chutney

1 cup sev or nylon sev

1/4 cup fresh pomegranate (anar)
2 tablespoons chopped coriander
1. Arrange the papadis on a serving plate.
2. Top each papadi with 1 teaspoon of the corn topping.
3. Put 1 teaspoon of the tamatar ki chutney on each papadi and garnish with the chopped coriander, sev and pomegranate.
4. Serve immediately.


This is a virtually fat free recipe for all low cal food lovers!
Crispy baked puris are delicious at any time of the day.
You can spice up the dough, if you prefer, adding a little chilli powder and cumin seeds. I personally like them just plain. Again, I would suggest the you store large quantities in an air-tight container.

Cooking Time : 10 mins.
Preparation Time : 5 mins.

Makes 40 puris.

1 cup (125 grams) whole wheat flour (gehun ka atta)
1 teaspoon oil
1/4 teaspoon salt
1. Mix the flour, oil and salt. Add water and prepare a stiff dough. Knead well.
2. Divide the dough into 40 portions.
3. Roll out into thin puris and prick with a fork.
4. Arrange the puris on a lightly greased baking tray.
5. Bake in a hot oven at 200°C (400°F) for 10 minutes.
This wholesome substitute for the traditional fried and greasy puris uses the superior fat reducing method of baking.


Ajwain and garlic flavoured tomato chutney. Freeze large quantities of this chutney, scoop out small potions of it and reheat for use.

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Makes 1 cup.

8 medium sized tomatoes
1 teaspoon ajwain (carom seeds)
a pinch asafoetida (hing)
1 tablespoon garlic, grated
1 teaspoon chilli powder
1 teaspoon sugar
2 tablespoons oil
salt to taste
1. Blanch the tomatoes in hot water. Peel and purée in a liquidizer.
2. Heat the oil in a pan, add the ajwain and asafoetida and sauté for 30 seconds.
3. Add the garlic and sauté for a few seconds.
4. Add the pureed tomatoes, chilli powder, sugar and salt and bring to a boil.
5. Simmer for 20 minutes or till the oil has separated. Cool and use as required.



This crisp vermicelli made of gram flour is used to top almost all chaats.
Mounds of different types of sevs are displayed at almost all farsan shops. The variety of flavours you get includes palak sev, garlic sev, pepper sev etc. Just name it and it is available!
But did you know that making sev at home was as simple as this!

Preparation Time : 5 mins.
Cooking Time : 15 mins.

Makes 2 cups.

1 cup Bengal gram flour (besan)
2 tablespoons hot oil
1/4 teaspoon asafoetida (hing)
1/4 teaspoon turmeric powder (haldi)
salt to taste
oil for deep frying
1. Combine the Bengal gram flour, oil, asafoetida and turmeric powder, salt and approximately 3 tablespoons of water to make a stiff dough.
2. Fill the dough into a sev “press” and press out thin strands into hot oil. Deep fry on a slow flame till light brown and crisp.
3. Cool and store in an air-tight container.
You can also flavour the batter with chilli powder or garlic paste or spinach purée to make spicy sev, garlic sev or spinach sev.


One flavour that most snacks rely on for their zip is chaat masala.
Chaat masala is a spice blend consisting of black salt, chilli powder, cumin seeds and dry mango powder.
That is why traditional combinations are home ground and kept ready for use.
There are as many recipes for chaat masala as there are households in India, but this one is a personal favourite!
Store this masala in an air-tight container.

Cooking Time : Nil.
Preparation Time : 4 mins.

Makes 4 cups.

1 cup slightly roasted coriander seeds (dhania)
1 cup Kashmiri red chillies, roasted
1 cup roasted cumin seeds (jeera)
1 cup amchur (dry mango powder)
3 tablespoons black pepercorns
1 cup salt
3 tablespoons black salt (sanchal)
1. Powder all the ingredients together in a grinder.
2. Store in an air-tight container.
3. Use as required.

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