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

Other Ingredients
12 tsp finely chopped onions
12 tsp baked sev

For The Garnish
4 tbsp finely chopped coriander (dhania)


For the baked papdis

  1. Combine all the ingredients in a deep bowl, mix well and knead into a firm dough using enough water.
  2. Divide the dough into 24 equal portions and roll each portion into a 37 mm. (1½”) diameter circle.
  3. Prick them using a fork at regular intervals.
  4. 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.
  5. Store in an air-tight container till use.

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.
  5. Keep aside.

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.
  6. Handy tip:
  7. 6 to 7 big tomatoes when blanched, peeled, deseeded, chopped and blend in a mixer will yield approx. 1¼ cups of fresh tomato pulp.

Nutrition Value

Value per plate % Daily Values
Energy 203 cal 10%
Protein 8 g 15%
Carbohydrates 30.8 g 10%
Fiber 5.8 g 23%
Fat 5.5 g 8%
Cholesterol 0 mg 0%
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%
Calcium 90.3 mg 15%
Iron 2.6 mg 12%
Magnesium 69.4 mg 20%
Phosphorus 166.2 mg 28%
Sodium 22.8 mg 1%
Potassium 436.7 mg 9%
Zinc 1.1 mg 11%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.