टेंगी राजमा सेव पुरी (Tangy Rajma Sev Puri) by Tarla Dalal

Tangy Rajma Sev Puri,
Recipe Link: http://www.tarladalal.com/Tangy-Rajma-Sev-Puri-40939r

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Tangy Rajma Sev Puri

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.

Preparation Time: 20 minutes.
Cooking Time: 5 minutes.
Makes 4 plates.

For the tomato chutney
1¼ cups fresh tomato pulp, refer handy tip
2 tsp oil
¼ tsp carom (ajwain) seeds
A pinch of asafoetida (hing)
½ tsp garlic (lehsun) paste
½ tsp chilli powder
½ 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
½ 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)

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
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.
Serve immediately garnished with coriander.

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