CANAPE SEV PURI | Fillings for CANAPES

I have mentioned in many of my posts that chaats are usually a part of our meal and get featured very frequently in our menu at my place.When ever I go to shopping I would end up buying a pack of golgappas or papdis or canapes as these three are the most common bases for any chaat and I keep experimenting new chaats and apart from the usual ones.This recipe was sitting in my drafts from a very long time and I kept postponing as I was not happy with the pictures and finally I am posting the same.

These kind of Canapes are easily available in the market these days (I got the brand called DIP) and these are very versatile and are good for finger food for parties.I have earlier posted a recipe where I used an Italian filling for Canapes,today's recipe is more of a simple sev puri filling which is quite suitable for Indian palates.One can get creative with the fillings and experiment various flavors.I usually make American corn sev puri with these canapes which I would post some other time.Now off to the recipe.

Canape Sev Puri Recipe:

(Serves 2- you can easily double the recipe)

Ingredients:
14-16 Canapes(Ready made)

1/3 cup Moong sprouts,steamed
2 Potatoes,boiled,peeled and chopped
1 Onion,finely chopped
1/4 cup chopped fresh Coriander
1/3 cup fine Sev
1/4 cup Kharjur-Imli chutney
1/4 cup Green chutney
1 tbsp roasted Cumin powder
1 tsp Red chili powder
1 tsp Chaat masala
Salt to taste

Oil,to deep fry canapes

Method:

• Pressure cook potatoes for 3 whistles.Add enough salt to potatoes while cooking them.Peel the potatoes and chop them into fine pieces.
• Steam moong sprouts with a pinch of salt for 5-6 mins.
• Deep fry canapes in oil for few seconds until they turn crisp,follow the instructions given at the back of the packet.I usually bake them in oven for 2-3 mins at 160 deg C.I keep a close watch to check whether they are done or not,so if you are baking them in oven please have a close look at them.
• Arrange the canapes in 2 plates,7-8 each.

• Fill them with 1/2 tsp steamed moong sprouts and then followed by 1 tsp boiled and chopped potatoes.
• Add 1/2 tsp chopped onion in each puri.

• Add little bit of kharjur -imli chutney and green chutney.
• Again top it with a generous drizzle of kharjur-imli chutney and green chutney.
• Sprinkle a fat pinch of roasted cumin powder,red chili powder,chaat masala and salt.

• Top it with sev generously and garnish with coriander.

Serve it immediately.

Do not keep it for long as it will become soggy,so prepare this just before serving,Keep all the ingredients ready before you serve this.

 

 Notes:

• There are no specific measurements for this recipe.All the ingredients are adjusted according to your taste buds.
• You can make more number of plated increasing the quantities accordingly,there are no measurements.
• You can use cooked  and slightly mashed white chickpeas instead of moong sprouts in the recipe.
• You can garnish with few pomegranate kernels at the end.