Sev Puri Recipe – Mumbai Style
Sev puri is a popular Mumbai street food chaat made with crispy flat puris. The puris are topped with potatoes, onions, tomatoes, chutneys, sev, herbs, and ground spices. This chaat has a balance of spicy, sweet, tangy, and savory flavors. Sev puri is assembled just before serving to keep the puris crisp.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 36 Papdi or puri (or flat crispy puri)
- 1/2 to 3/4 cup sev (or add as required)
- 2 to 3 medium to large potatoes (boiled, peeled and chopped)
- 1 medium onion (– finely chopped)
- 1 medium tomato (– finely chopped, optional)
- 2 to 3 tablespoons coriander leaves (– chopped, (cilantro))
- 1 green chili (- chopped, optional)
- 1/3 to 1/2 cup mint coriander chutney
- 1/3 to 1/2 cup tamarind chutney
- 1/4 to 1/3 cup red chilli chutney
- 1 tsp red chilli powder (– optional)
- 1 to 2 teaspoon roasted cumin powder (– optional)
- 1 to 2 teaspoon chaat masala
- 1/2 tsp black salt (or rock salt or common salt)
- 1 to 2 teaspoons lemon juice (or add as required)
- 2 cup coriander leaves (– chopped & tightly packed, (cilantro))
- 1 tsp or 2 green chillies (– chopped, add more for a spicy chutney)
- 1 inch ginger (– chopped, optional)
- 1/4 to 1/2 teaspoon lemon juice (or add as per taste)
- 1/2 tsp cumin powder
- 1/2 tsp chaat masala
- 1/2 tsp salt (or add as required)
- 1 to 2 teaspoons water (for grinding or add as required)
- 1/2 cup tamarind (– tightly packed and without seeds)
- 1/2 cup dates (– seedless)
- 1/2 cup jaggery powder (or grated jaggery, adjust as per your taste)
- 2 cup water
- 1/2 tsp roasted cumin powder
- 1/2 tsp coriander powder ((ground coriander))
- 1/2 tsp dry mango powder ((amchur powder))
- 1/4 or 1/2 teaspoon red chilli powder
- black salt (or rock salt or regular salt as required)
- 15 to 16 dry kashmiri chilies
- 8 to 9 medium garlic cloves (– roughly chopped)
- salt (as required)
Instructions
- 1
Rinse the coriander leaves well in water. Drain all the water and roughly chop them.
- 2
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.
- 3
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.
- 4
Remove the chutney in a bowl and set aside. Use this green chutney as required for chaat recipes like this sev puri.
- 5
In a pan, take the tamarind, dates and water.
- 6
Cook the tamarind and date for about 8 to 9 minutes on a low heat until they soften.
- 7
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.
- 8
Add all the ground spice powders - red chili powder, coriander powder, dry ginger powder and roasted cumin powder.
- 9
Stir and simmer for a further 1 to 2 minutes more. Season with salt.
- 10
Let the chutney mixture cool down.
- 11
In a chutney grinder or small blender, grind the this whole mixture till smooth.
- 12
Add some water if required while grinding. Optionally you can strain the chutney through a strainer.
- 13
Store the tamarind date chutney in an airtight bowl or container in the refrigerator and use it when you make chaat at home.
- 14
Break the chilies and remove their seeds with a spoon.
- 15
Soak the red chilies in hot water for about 20 to 30 minutes. The water just needs to cover them.
- 16
Peel and roughly chop the garlic. Drain the red chilies after 20 to 30 minutes
- 17
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.
- 18
Pour the chutney in a small jar or bowl. Cover and refrigerate.
- 19
When preparing chaat snacks, just add a small amount, while topping the chaat with other chutneys.
- 20
Keep all the ingredients like the chutneys, chopped boiled potatoes, chopped onions and tomatoes, sev, lime juice read on your work surface.
- 21
Arrange the puris on a plate. Top it up with chopped boiled potatoes.
- 22
Add chopped onions and tomatoes to it.
- 23
Sprinkle some chaat masala and cumin powder on it, if you want at this stage.
- 24
Top up with the green chutney as much as you want. Then top up with a bit of red chili chutney.
- 25
Then with the sweet chutney as much as you want.
- 26
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.
- 27
Add a dash of lemon juice to the sev puri. Garnish with chopped coriander leaves.
- 28
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.