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Recipe By: Chef Sanjyot Keer

For Sev puri bombs:

• 250 gram baby potatoes
• salt to taste
• a pinch of black pepper
• 2 tbsp. vegetable oil
• Chaat masala
• ½ cup Chopped onion
• ½ cup Chopped tomatoes
• ½ cup Sweet corn
• ½ cup Crushed sev puris
• ½ cup Mint chutney (Recipe – )
• ½ cup Tamarind chutney
• ½ cup Sev
• Masala chana dal
• Raw mango
• Fresh coriander
• Chaat masala
• Lime jucie

For Sev puri bombs:

• Par boil the baby potatoes or small sized potatoes. Select the potatoes in such a way that you can cut the potatoes into halves and scoop out the middle portion. The potato halves should be bite sized.
• After par boiling the potatoes let them cool and then peel of the skin.
• Now cut the potatoes into halves and using a small spoon scoop out the middle portion to make small bite sized potato cups.
• Now season the potatoes with some salt and pepper.
• Set a pan on medium flame and add some oil, fry the potatoes until crispy.
• Keep chopped veggies ready and boil the sweet corn
• Now assemble the sev puri bombs by setting the prepped crispy aloo cups on a plate.
• Now sprinkle some chaat masala, then top with finely chopped onion, tomatoes, boiled sweet corn, mint chutney, tamarind chutney, sev, some crushed sev puris fpr the crunch, masala chana dal, some more chaat masala, freshly chopped coriander, chopped raw mangoes and finally some lime juice to finish.
•Serve immediately.

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