Tangy Rajma Sev Puri

Tangy Rajma Sev Puri

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A totally off-beat chaat item that you will fall in love with! Here, crisp papdis are topped with a chatpata rajma mixture and tangy tomato chutney. A garnish of chopped onions and sev completes the effect, making the Tangy Rajma Sev Puri absolutely irresistible.

Tangy Rajma Sev Puri recipe - How to make Tangy Rajma Sev Puri

Preparation Time:    Cooking Time:    Total Time:     Makes 4 plates
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Ingredients


For The Tomato Chutney
1 1/4 cups fresh tomato pulp , refer handy tip
2 tsp oil
1/4 tsp carom (ajwain) seeds
a pinch of asafoetida (hing)
1/2 tsp garlic (lehsun) paste
1/2 tsp chilli powder
1/2 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
1/2 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

For The Garnish
8 tbsp finely chopped coriander (dhania)

Method
For the tomato chutney

    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.

How to proceed

    How to proceed
  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.

Handy tip:

    Handy tip:
  1. 6 to 7 big tomatoes when blanched, peeled, deseeded, chopped and blended in a mixer will yield approx. 1¼ cups of fresh tomato pulp.
Nutrient values (Abbrv) per plate
Energy271 cal
Protein7.3 g
Carbohydrates29.2 g
Fiber3.4 g
Fat13.7 g
Cholesterol0 mg
Sodium19.4 mg
Tangy Rajma Sev Puri video by tarla Dalal
Tangy Rajma Sev Puri recipe with step by step photos

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    For the tomato chutney

    1. To prepare tomato chutney for tangy rajma sev puri, heat the oil in a broad non-stick pan. This is a unique sev puri recipe which does not require your regular khajur imli chutney or coriander phudina chutney.
    2. Once the oil is hot, add the carom seeds and allow them to crackle.
    3. When the seeds crackle, add the asafoetida.
    4. Add garlic paste.
    5. Sauté on a medium flame for 30 seconds.
    6. Add fresh tomato pulp. We have prepared this pulp after blanching the tomatoes. To know the entire procedure with detailed step by step images check this Fresh Tomato Pulp Recipe. 6 to 7 big tomatoes, when blanched, peeled, deseeded, chopped and blended in a mixer, will yield approx. 1¼ cups of fresh tomato pulp.
    7. Mix well and cook on a slow flame for 3 minutes, while stirring occasionally.
    8. Once the water has evaporated and the tomato pulp has reduced & changed colour, add the chilli powder.
    9. Add sugar to balance the tanginess of tomatoes.
    10. Add salt.
    11. Mix well and cook on a medium flame for 1 more minute. Keep the tomato chutney aside.

    For the Rajma Topping

    1. For cooking the rajma, wash the kidney beans very well. Use fresh stock of rajma or else they won’t cook well. Submerge approx. ½ cup of rajma in enough water. You can make use of canned kidney beans as well if in a hurry.
    2. Cover them with a lid and soak them overnight. It is important to soak them well so, they get cooked easily.
    3. After soaking, drain the rajma. They will look like this.
    4. Transfer the kidney beans to a pressure cooker.
    5. Add salt to taste and water.
    6. Mix well and pressure cook on a medium flame for 3 whistles.
    7. Allow the steam to escape before opening the lid. Press a rajma bean between your thumb and index finger to check whether it has been cooked completely or no, there should be no resistance when you bite into it. If at all they are firm to bite then add some more water and pressure cook for another 1-2 whistles as per your requirement.
    8. Transfer to plate and coarsely crush the rajma using a potato masher.
    9. Transfer them into a bowl.
    10. Add cumin seeds powder.
    11. Add chilli powder as per the spice you prefer.
    12. Add chaat masala and lemon juice for a chatpata tangy flavour. I have used homemade chaat masala for this tangy rajma topping.
    13. Add 2 tbsp finely chopped coriander for a fresh herby mouthfeel.
    14. Add salt to taste. We have already added salt while boiling the kidney beans so, add very little at this stage.
    15. Mix well and our rajma topping for tangy rajma sev puri is ready.

    How to make kidney bean sev puri

    1. To assemble tangy rajma sev puri, just before serving, arrange 6 papdis on a serving plate. You can either use fried papadi or baked papadi Somedays my mom also prepares the sev puri in hollow puri or canape baskets. For a Mexican feel, you can make use of tortilla chips instead of papdis.
    2. Top each papadi with ½ tbsp of the rajma topping.
    3. Sprinkle ½ tsp of onions for a crunchy texture.
    4. Drizzle ½ tsp of tomato chutney.  The quantity of chutney can be adjusted as per your liking.
    5. Sprinkle ½ tsp of sev over each papdi.
    6. Repeat steps 1 to 5 to make 3 more plates of tangy rajma sev puri.
    7. Garnish rajma sev puri with coriander.
    8. Serve the rajma sev puri immediately before it turns soggy. If you enjoyed this recipe of rajma sev puri then also check out other fusion chaat recipes like :

    Reviews

    Tangy Rajma Sev Puri
     on 20 Jun 16 02:51 PM
    5

    love this version of sev puri. the tangy tomato sauce gives a spike to the sev puri and topped with sev and onions makes it more delicious. Good idea for a party starter. Something different and new.