Sev Puri
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5
34 reviews
Excellent
Sev Puri
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Sev Puri is a layered Indian snack consisting of crispy papdi topped with boiled potatoes, chopped onions, tomatoes, and various chutneys including coriander-mint, sweet tamarind-date, and spicy red chili chutney. Finished with sev (crunchy chickpea flour noodles) and a blend of spices, it offers a mix of textures and flavors from tangy to sweet to spicy.
Description
Sev Puri combines crispy flat puris (papdi) topped with boiled potatoes, onions, tomatoes, and freshly chopped coriander to create complex texture contrasts. The inclusion of optional green chilies adds a bit of heat. Three chutneys are prepared to enhance this snack: a green coriander-mint chutney ground with spices and lemon juice, a sweet tamarind-date chutney simmered with jaggery and warming powders, and a spicy red chili chutney made from Kashmiri red chilies and garlic. These chutneys contribute layers of tanginess, sweetness, and spice.
The preparation involves assembling the papdi with layers of potatoes, onions, chutneys, and sprinkling sev for crunchy topping. The dish is meant to be consumed immediately before the papdi softens. It pairs well as an appetizer or street-food style snack.
Homemade chutneys add freshness without preservatives and can be refrigerated for days or frozen. Papdi can also be made ahead or purchased. For best results use thin, crispy papdi and fine sev. Scaling ingredients allows for small or large batches.
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Ingredients
For the sev puri
- 36 papdi or flat crispy puri
- ½ to ¾ cup sev or add as required
- 2 to 3 potato boiled, peeled and chopped, medium to large
- 1 onion finely chopped, medium
- 1 tomato finely chopped (optional, medium
- 2 to 3 tablespoons Coriander leaves cilantro, chopped
- 1 green chili - chopped, optional
- ⅓ to ½ cup mint-coriander chutney
- ⅓ to ½ cup tamarind dates chutney sweet
- ¼ to ⅓ cup red chili chutney
- 1 teaspoon red chili powder - optional
- 1 to 2 teaspoon cumin powder optional, roasted
- 1 to 2 teaspoon chaat masala
- ½ teaspoon black salt or rock salt or common salt
- 1 to 2 teaspoons lemon juice or add as required
For the green coriander chutney
- 2 cups Coriander leaves cilantro) - tightly packed, chopped
- 1 teaspoon green chilies or 2 green chillies, add more for a spicy chutney, chopped
- 1 inch ginger chopped (optional)
- ¼ to ½ teaspoon lime juice or add as per taste
- ½ teaspoon cumin powder
- ½ teaspoon chaat masala
- ½ teaspoon salt or add as required
- 1 to 2 teaspoons water for grinding or add as required
For the sweet tamarind chutney
- ½ cup tamarind tightly packed, seedless
- ½ cup dates seedless
- ½ cup jaggery or add as required - adjust as per your taste, powdered or grated
- 2 cups water
- ½ teaspoon cumin powder roasted
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon dry mango powder (amchur powder)
- ¼ or ½ teaspoon red chili powder or 1 dry red chili * see notes
- black salt or rock salt or regular salt as required
For red chili chutney
- 15 to 16 Kashmiri red chili dry
- 8 to 9 garlic roughly chopped, medium cloves
- salt as required
Instructions
Making green coriander chutney
- Rinse the coriander leaves well in water. Drain all the water and roughly chop them.
- Take the chopped coriander leaves, chopped green chillies & ginger, cumin powder, chaat masala, lemon juice and salt in a grinder jar or a small blender jar.
- Add 1 or 2 teaspoons water and grind to a smooth chutney. Add a few teaspoons more of the water if required. But don't make the chutney too thin or watery.
- Remove the chutney in a bowl and set aside. Use this green chutney as required for chaat recipes like this sev puri.
Making sweet tamarind dates chutney
- In a pan, take the tamarind, dates and water.
- Cook the tamarind and date for about 8 to 9 minutes on a low heat until they soften.
- Now add the powdered jaggery and continue to cook. Let the jaggery dissolve and the mixture thicken a bit. If you do not have jaggery, use sugar in the same proportion as that of jaggery.
- Add all the ground spice powders - red chili powder, coriander powder, dry ginger powder and roasted cumin powder.
- Stir and simmer for a further 1 to 2 minutes more. Season with salt.
- Let the chutney mixture cool down.
- In a chutney grinder or small blender, grind the this whole mixture till smooth.
- Add some water if required while grinding. Optionally you can strain the chutney through a strainer.
- Store the tamarind date chutney in an airtight bowl or container in the refrigerator and use it when you make chaat at home.
Making red chutney
- Break the chilies and remove their seeds with a spoon.
- Soak the red chilies in hot water for about 20 to 30 minutes. The water just needs to cover them.
- Peel and roughly chop the garlic. Drain the red chilies after 20 to 30 minutes
- Adding very little water grind both the red chilies and garlic in a chutney grinder or blender till smooth. The consistency of the chutney should be more towards thicker side or of medium consistency.
- Pour the chutney in a small jar or bowl. Cover and refrigerate.
- When preparing chaat snacks, just add a small amount, while topping the chaat with other chutneys.
Assembling or making sev puri
- Keep all the ingredients like the chutneys, chopped boiled potatoes, chopped onions and tomatoes, sev, lime juice read on your work surface.
- Arrange the puris on a plate. Top it up with chopped boiled potatoes.
- Add chopped onions and tomatoes to it.
- Sprinkle some chaat masala and cumin powder on it, if you want at this stage.
- Top up with the green chutney as much as you want. Then top up with a bit of red chili chutney.
- Then with the sweet chutney as much as you want.
- Sprinkle sev on top all over. Again sprinkle a few pinches of chaat masala, roasted cumin powder. Sprinkle also a few pinches black salt of regular salt.
- Add a dash of lemon juice to the sev puri. Garnish with chopped coriander leaves.
- Serve sev puri immediately so that the puris does not become soggy. Assemble and make sev puri this way with the rest of the ingredients.
Notes
- Prepare and refrigerate homemade chutneys for fresher flavor; use green chutney within 2-3 days, tamarind chutney lasts about a month, and red chili chutney about a week.
- Use thin, crisp papdi for the best texture; homemade papdi can be prepared ahead and stored airtight.
- Assemble sev puri just before serving to avoid sogginess.
- Adjust ingredient quantities proportionally when making larger or smaller batches.
Genuine Reviews
User Reviews
Overall Rating
5
34 reviews
Excellent
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