When she’s not busy being one of our favourite celebrities online (and coming up with witty retorts), Twinkle Khanna is busy making healthy variants of commonly eaten dishes, from ragi and rava idli to beetroot tikkis. This time, the author tried her hand at making one of our favourite lip-smacking dishes, but of course with a twist.
Khanna posted a picture of the dish on Instagram — sev puri. But instead of making it the regular way, she replaced crispy puris with cucumber slices.
“I tried it yesterday and it was too spicy and aesthetically a bit botched. My second attempt was significantly better. Like any diet, you just have to keep trying till you get it right,” she captioned the picture.
Khanna’s healthy sev puri recipe is the best way to indulge in a tea-time snack guilt-free. Find the detailed recipe ahead.
2 cups Fresh Curd, made from toned milk (3.5 percent fat)
25 slices Cucumber, approximately 0.5 cm in thickness
1 cup Moong Sprouts or 1/3 cup uncooked Green Moong (soak for 6 – 8 hours, drain and keep covered for another 12 hours)
1 Small Onion, chopped finely
1 Green Chilli, chopped finely
2 tbsp Fresh Coriander, chopped finely
½ tsp Chaat masala
1 tsp Powdered Sugar
½ tsp Jeera Powder (cumin powder)
¼ tsp Black Pepper Powder
Salt as per taste
1. Hang the curd in a muslin cloth for half an hour to drain excess water.
2. Meanwhile, boil 300 ml of water with ½ tsp of salt. Add moong sprouts, remove from heat and cover. Drain after 20 minutes and let it cool.
3. Remove the thick curd from the cloth and transfer to a bowl.
4. Add sprouts, onion or tomato, fresh coriander, green chilli, sugar, pepper and salt.
5. Spread the cucumber slices on a serving dish. Ladle spoonfuls of the mixture on the slices.
6. Garnish with green chutney (optional), chaat masala, jeera powder and fresh coriander. Serve immediately.