Low Calorie Sev Puri: Chaat , topped with crunchy vegetables, laced with spice powders and pepped up with lime and coriander always feels light and refreshing, but is laden with hidden calories, especially in the deep-fried savouries it contains.
Here is a lighter version of the ever popular Sev Puri , made using Baked Papdis topped with spicy rajma topping and nourishing tamato chutney. You can stock up a larger batch of baked papdis, sev and tomato chutney, to whip up not just Low Calorie Sev Puri but also other favourite chaats any time you are hungry.
Preparation Time: Cooking Time: Baking Time: 15 minutes Baking Temperature: 200°C (400°F) Total Time: Makes 4 plates
For The Baked Papdis (makes 24 Papdis)
1/2 cup whole wheat flour (gehun ka atta)
1/2 tsp oil
salt to taste
1/2 tsp oil for greasing
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
12 tsp finely chopped onions
12 tsp baked sev
For The Garnish
4 tbsp finely chopped coriander (dhania)
For the baked papdis
- Combine all the ingredients in a deep bowl, mix well and knead into a firm dough using enough water.
- Divide the dough into 24 equal portions and roll each portion into a 37 mm. (1½”) diameter circle.
- Prick them using a fork at regular intervals.
- Grease a baking tray with oil and bake them in a pre-heated oven at 200°c (400°f) for 10 minutes, turning them once after 5 minutes.
- Store in an air-tight container till use.
For the tomato chutney
- Heat the oil in a broad non-stick pan, add the carom seeds and allow them to crackle.
- When the seeds crackle, add the asafoetida and garlic paste and sauté on a medium flame for 30 seconds.
- Add the fresh tomato pulp, mix well and cook on a slow flame for 3 minutes, while stirring occasionally. .
- Add the chilli powder, sugar and salt, mix well and cook on a medium flame for 1 more minute.
- Keep aside.
How to proceed
- Just before serving, arrange 6 papdis on a serving plate.
- Top each papadi with ½ tbsp of the rajma topping, ½ tsp of onions and ½ tsp of tomato chutney.
- Sprinkle ½ tsp of sev over each papdi.
- Repeat steps 1 to 3 to make 3 more plates.
- Serve immediately garnished with coriander.
- Handy tip:
- 6 to 7 big tomatoes when blanched, peeled, deseeded, chopped and blend in a mixer will yield approx. 1¼ cups of fresh tomato pulp.
|Value per plate||% Daily Values|
|Vitamin A||413.8 mcg||9%|
|Vitamin B1 (Thiamine)||0.3 mg||30%|
|Vitamin B2 (Riboflavin)||0.1 mg||9%|
|Vitamin B3 (Niacin)||1.4 mg||12%|
|Vitamin C||24.5 mg||61%|
|Vitamin E||0.2 mg||1%|
|Folic Acid (Vitamin B9)||94.1 mcg||47%|