CORN SEV PURI

Although every Mumbai visitor never misses eating sev puri, those who eaten the
same thing over the years do grow weary of it.
Here is a recipe for all those who agree with me. Similar but yet very very different
from the traditional sev puri.
Baked papadis or little puris are topped with sweet corn and crunchy onions spiked
with a tangy ajwain (carom) flavoured tomato chutney. These puris are truly
divine and a must try.
All that is required to be kept ready is a batch of baked papadis which can be stored in an air-tight container. You can then easily whip up this recipe at any time of the day when unexpected guests arrive.


Cooking Time : Nil.
Preparation Time : 5 mins.

Serves 4.
To be mixed together into a corn topping
1 cup Green Giant Niblets Corn
1 cup chopped spring onions
2 green chillies, finely chopped
1 tomato, finely chopped
1 teaspoon chaat masala
2 teaspoons lemon juice
salt to taste

Other ingredients
24 Baked Papadis
1/2 cup tamatar ki chutney
1 cup sev or nylon sev
1/4 cup fresh pomegranate (anar)
2 tablespoons chopped coriander

Method
1.Arrange the papadis on a serving plate.
2.Top each papadi with 1 teaspoon of the corn topping.
3.Put 1 teaspoon of the tamatar ki chutney on each papadi and garnish with the chopped coriander, sev and pomegranate.
4.Serve immediately.