Corn Corner

Corn Sev Puris

Street food enters your kitchen in a new corn-rich avatar! Papadis or little puris are topped with sweet corn and crunchy onions, and spiked with a tangy ajwain-flavoured tomato chutney.

Preparation time: 10 minutes
Cooking time: 15 minutes.
Serves 4.

24 readymade papadis
1cup tomato chutney, recipe below
1 cup nylon sev or sev
¼ cup fresh pomegranate (anar)
2 tbsp chopped coriander

To be mixed together into a corn topping
1 cup cooked yellow corn kernels (makai ke dane)
½ cup chopped onions
1 tsp finely chopped green chillies
¼ cup finely chopped tomatoes
1 tsp chaat masala
2 tsp lemon juice
Salt to taste

For the tomato chutney
4 medium sized tomatoes
½ tsp carom seeds (ajwain)
A pinch of asafoetida (hing)
1 tbsp grated garlic
½ tsp chilli powder
½ tsp sugar
1 tbsp oil
Salt to taste

For the tomato chutney

1. Blanch the tomatoes in hot water. Peel and blend in a mixer to a smooth purée.
2. Heat the oil in a pan; add the carom seeds and asafoetida and sauté for 10 seconds.
3. Add the garlic and sauté for a few seconds.
4. Add the puréed tomatoes, chilli powder, sugar and salt and bring to a boil.
5. Simmer for 20 minutes or till the oil has separated. Cool and keep aside.

How to proceed

1. Arrange the papadis on a serving plate.
2. Top each papadi with 2 tsp of the corn topping.
3. Put 1 tsp of the tomato chutney on each papadi and garnish with the chopped coriander, sev and pomegranate.
4. Serve immediately.

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