Preparation Time: 20 mins
Cooking Time: 5 mins
Total Time: 25 mins
Cooking Time: 5 mins
Total Time: 25 mins
Ingredients For The Tomato Chutney
1 ¼ cups fresh tomato pulp, refer handy tip
2 tsp oil
¼ tsp carom (ajwain) seeds
a pinch of asafoetida (hing)
½ tsp garlic (lehsun) paste
½ tsp chilli powder
½ tsp sugar
salt to taste
1 ¼ cups fresh tomato pulp, refer handy tip
2 tsp oil
¼ tsp carom (ajwain) seeds
a pinch of asafoetida (hing)
½ tsp garlic (lehsun) paste
½ tsp chilli powder
½ 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
½ tsp chaat masala
1 tsp lemon juice
2 tbsp finely chopped coriander (dhania)
salt to taste
1 cup soaked , boiled and coarsely crushed rajma (kidney beans)
1 tsp cumin seeds (jeera) powder
1 tsp chilli powder
½ 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
24 papdis
12 tsp finely chopped onions
12 tsp sev
For The Garnish
8 tbsp finely chopped coriander (dhania)
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.
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 for Tangy Rajma Sev Puri?
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.
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.
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