4-5 tbsp sev (nylon sev used in bhel puris)
Heat oil in a pan and sputter the cumin seeds. Add the onion and fry till transluscent. Add the green chillies, potato, tomato, red chilli powder and salt and toss for a minute. Turn off the heat and add the lime juice and mix well. Arrange the puris on a serving plate and add the warm corn mixture on it. Sprinkle the sev and spoon some date-tamarind chutney on top and garnish with coriander leaves.