You are here: Home > Equipment > Kadai Veg > Corn Sev Puris ( Gluten Free) Corn Sev Puris ( Gluten Free) by Tarla Dalal Don’t deprive kids on a gluten free diet of chaat - instead let them enjoy these maize flour puris, with a colourful corn topping, tomato chutney and sev! prepare the puris in advance and store in an airtight container and use to instantly rustle up a great snack when needed. 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Close 30 Mar 2013 This recipe has been viewed 53177 times 5/5 stars 100% LIKED IT 4 REVIEWS ALL GOOD कार्न सेव पुरी - हिन्दी में पढ़ें (Corn Sev Puris ( Gluten Free) in Hindi) Corn Sev Puris ( Gluten Free) recipe - How to make Corn Sev Puris ( Gluten Free) Tags SauteDeep FryKadai VegNon-stick PanGluten Free Indian Snacks Preparation Time: 10 mins Cooking Time: 10 mins Total Time: 20 mins 5Makes 5 plates (30 puris) Show me for plates (30 puris) Ingredients For The Puris3/4 cup maize flour (makai ka atta) salt to taste2 tsp oil oil for deep-fryingTo Be Mixed Together Into A Corn Topping1 cup cooked sweet corn kernels (makai ke dane)1/2 cup chopped onions1 tsp finely chopped green chillies1/4 cup finely chopped tomatoes2 tsp lemon juice salt to tasteFor The Tomato Chutney8 medium sized tomatoes2 tbsp oil1 tsp carom seeds (ajwain)1 tbsp grated garlic (lehsun)1 tsp chilli powder1 tsp sugar salt to tasteOther Ingredients1/2 cup tomato chutney , recipe above1 cup nylon sev 1/4 cup fresh pomegranate (anar)2 tbsp finely chopped coriander (dhania) Method For the purisFor the purisCombine all the ingredients in a deep bowl and knead into semi-stiff dough using enough water.Divide the dough into 30 equal portions and roll out each portion into a 38 mm. (1½”) diameter circle.Prick the puris with the help of a knife.Heat the oil in a kadhai and deep-fry the puris, a few at a time, till they turn golden brown in colour from both the sides. Keep aside.For the tomato chutneyFor the tomato chutneyBoil enough water in a deep vessel and immerse the tomatoes in it for 2 to 3 minutes and drain. Peel the tomatoes, deseed them and blend in a mixer till smooth. Keep this tomato pulp aside.Heat the oil in a broad non-stick pan; add the carom seeds and sauté for 30 seconds.Add the garlic and sauté for a few more seconds.Add the tomato pulp, chilli powder, sugar and salt, mix well and cook on a slow flame for 4 to 5 minutes. Keep aside.How to proceedHow to proceedJust before serving, arrange 6 puris on a serving plate.Top each puri with 2 tsp of the corn topping and 1½ tsp of tomato chutney.Repeat steps 1 and 2 to make 4 more plates.Serve immediately garnished with coriander, sev and pomegranate. Nutrient values (Abbrv) per platesEnergy342 calProtein7.7 gCarbohydrates38.2 gFiber7.5 gFat18.1 gCholesterol0 mgSodium36.4 mgClick here to view calories for Corn Sev Puris ( Gluten Free)