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Corn Sev Puri: Sweet & Spicy Snack!
Ingredients:
1/2
cup
whole
wheat
flour
(gehun
ka
atta)
1
teaspoon
oil
1/4
teaspoon
salt
To be mixed together into a corn topping
1
cup
yellow
corn
kernels,
boiled
1
cup
spring
onion,
chopped
2
green
chillies,
finely
chopped
1/2
cup
tomato,
finely
chopped
1
teaspoon
chaat
masala
2
teaspoons
lemon
juice
salt
to
taste
For the tamatar ki chutney
2
medium
sized
tomatoes
1/4
teaspoon
ajwain
(carom
seeds)
a
pinch
asafoetida
(hing)
1/2
teaspoon
garlic,
grated
1/2
teaspoon
chilli
powder
1
teaspoon
sugar
1
teaspoon
oil
Other ingredients:
1
cup
sev
1/4
cup
fresh
pomegranate
(anar)
2
tablespoons
chopped
coriander
For the baked papdis
Mix
the
flour,
oil
and
salt.
Add
water
and
knead
into
a
firm
dough.
Knead
for
a
2
minutes
and
keep
aside.
Divide
the
dough
into
24
portions.
Roll
out
into
thin
puris
and
prick
with
a
fork.
Arrange
the
puris
on
a
lightly
greased
baking
tray.
Bake
in
a
hot
oven
at
200Ï¿Ï¿'C
(400Ï¿Ï¿'F)
for
10
minutes.
For the tamatar ki chutney
Blanch
the
tomatoes
in
hot
water.
Peel
and
pur©e
in
a
liquidiser.
Heat
the
oil
in
a
pan,
add
the
ajwain
and
asafoetida
and
saut©
for
30
seconds.
Add
the
garlic
and
saut©
for
a
few
seconds.
Add
the
tomatoes,
chilli
powder
and
salt
and
simmer
for
10
to
15
minutes
or
till
the
oil
has
separated.
Cool
and
use
as
required.
Method:
Arrange
the
papadis
on
a
serving
plate.
Top
each
papadi
with
1
teaspoon
of
the
corn
topping.
Put
1
teaspoon
of
the
tamatar
ki
chutney
on
each
papadi
and
garnish
with
the
sev,
pomegranate
chopped
coriander.
Serve
immediately.
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