Corn Sev Puri: Sweet & Spicy Snack!

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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.