30 papadis 1 cup nylon sev 1/3 cup fresh pomogranate
For The Tomato Chutney 2 cups fresh tomato pulp , refer handy tip 2 tbsp oil 1/2 tsp carom seeds (ajwain) a pinch of asafoetida (hing) 1 tsp garlic (lehsun) paste 1 tsp chilli powder 1 tsp sugar salt to taste
To Be Mixed Together Into A Corn Topping 1 cup boiled sweet corn kernels (makai ke dane) 1/2 cup finely chopped onions 1/4 cup finely chopped tomatoes 1 1/2 tsp finely chopped green chillies 1 1/2 tsp lemon juice 1 1/2 tsp chaat masala salt to taste
For The Garnish 5 tbsp finely chopped coriander (dhania)
Method For the tomato chutney
1. Heat the oil in a non-stick pan, add the carom seeds and allow them to crackle. 2. When the seeds crackle, add asafoetida and garlic paste, mix well and sauté on a medium flame for 30 seconds. 3. Add the tomato pulp, mix well and cook on a slow flame for 4 to 5 minutes, while stirring occasionally. . 4. Add the chilli powder, sugar and salt, mix well and cook on a medium flame for 1 minute. 5. Remove from the flame, transfer to a bowl and keep aside.
How to proceed
1. Arrange 6 papadis on a serving plate. 2. Top each papadi with 2 tsp of the corn topping and 1 ½ tsp of tomato chutney over it. 3. Sprinkle ½ tsp of pomegranate and 1 ½ tsp of sev over each papadi. 4. Repeat steps 1 to 3 to make 4 more plates. 5. Serve immediately garnished with coriander.
1. Take 8 medium sized tomatoes, put them in boiling water for 2 to 3 minutes, remove from the flame and drain them. Peel and deseed the tomatoes and blend in a mixer till smooth.