Food for Kids – Corn Sev Puri

May 12th, 2006

Serves four
Baking temperature: 200°C (400°F)
Baking time: 15 minutes
Cooking time: 20 minutes
Preparation time: 5 minutes

For the baked papdis

½ cup whole-wheat flour
1 teaspoon oil
¼ teaspoon salt

To be mixed together into a corn topping:

1 cup boiled yellow corn kernels
1 cup chopped spring onion
2 green chillies, finely chopped
½ cup finely chopped tomatoes,
1 teaspoon chaat masala
2 teaspoons lemon juice
Salt to taste

For the tomato chutney:

2 medium sized tomatoes
¼ teaspoon carom seeds (ajwain)
a pinch asafoetida (hing)
½ teaspoon grated garlic
½ teaspoon chilli powder
1 teaspoon sugar
1 teaspoon oil
Salt to taste

Other ingredients:

1 cup sev
¼ cup fresh pomegranate
2 tablespoons chopped coriander

For the baked papdis:

Mix the flour, oil and salt. Add water and knead into a firm dough. Knead for two 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 200°C (400°F) for 10 minutes.

For the tomato chutney:
Blanch the tomatoes in hot water. Peel and purée in a liquidiser.
Heat the oil in a pan, add the ajwain and asafoetida and sauté for 30 seconds.
Add the garlic and sauté 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.

How to proceed:

Arrange the papadis on a serving plate.
Top each papadi with one teaspoon of the corn topping.
Put one teaspoon of the tamatar ki chutney on each papadi and garnish with the sev, pomegranate chopped coriander.
Serve immediately.

Energy per serving – 189 calories
Fat per serving – 6.0 gm

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