sev puri… a street snack of mumbai…. and my all time favorite mumbai street food and chaat recipe. in fact, coming to think of it… all the chaat recipes are my all time favorites
sev puri is easy to make and just a few things have to be made before hand like the puris and chutneys. if you do not have time to make the puris and chutneys before hand, then buy them readymade.
i brought ready made puris and sev. both the spicy green mint coriander chutney and the sweet tamarind dates chutney, i made at home. in addition to these two chutneys, a third chutney is also added. this third chutney is made by grinding dry red chilies with salt and water. some garlic may also be added. i did not make the red chilies chutney and was happy to use red chili powder instead.
we wanted to have some chaat at home. so i had made both papdi chaat and sev puri on the same day. in mumbai this snack is known as sev puri and in delhi it is called as papdi chaat. they are similar but not the same.
in sev puri, curd is not added, unless one wants it. in papdi chaat along with curd, boiled white chickpeas and urad dal/black gram pakoris/fritters are added. sev, onion and tomatoes are also not added to the papdi chaat. the rest of the ingredients are same.
the following pics show the assembling and i am just going to let the pics speak for themselves. they assembling is easy to understand from the pics.
sev puri recipe details are mentioned at the bottom of the post.
after all the assembling is done, serve the sev puri immediately.
and don’t be surprised if your family, friends or guests ask for a second and third helping…
sev puri recipe details below:
- 24 flat crisp puris/papdis
- 1 cup sev
- 1 large potato, boiled and chopped
- 1 onion finely chopped
- 1 tomato finely chopped
- ½ cup chopped coriander leaves
- 1 green chili chopped (optional)
- 1 cup mint coriander chutney
- 1 cup tamarind dates chutney
- 1-2 tsp red chili powder
- 1-2 tsp cumin powder
- 1-2 tsp chaat masala
- 1-2 tsp black salt/rock salt or common salt
- 1 tbsp lime juice
- 1 cup chopped mint leaves/pudina
- ½ cup chopped coriander leaves/dhania
- 1 green chili, chopped
- 1-2 tsp lemon juice (preserves the green color of the chutney)
- black salt
- ½ cup tamarind
- ½ cup seedless dates
- ½ cup jaggery
- ½ tsp dry ginger powder/saunth
- 1 tsp coriander powder/dhania powder
- 1 tsp cumin powder/jeera powder
- ½ tsp red chili powder (optional)
- 2 cups water
- black salt
- blend all the ingredients with very little water to a smooth paste.
- keep aside
- boil the tamarind and dates in water.
- when they become soft add the jaggery and the spice powders and salt.
- cook further till the jaggery melts.
- switch off the burner and let the mixture cool.
- grind the chutney mixture to a smooth paste.
- seive the chutney through a strainer.
- add more salt if needed.
- if the chutney becomes too thick add some water to liquidize it.
- 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 red chili powder on it, if you want at this stage.
- top it up with the green chutney as much as you want
- and then with the sweet chutney as much as you want
- sprinkle sev on top
- again sprinkle some chaat masala, red chili powder.
- sprinkle also black salt.
- add a dash of lemon juice to the sev puri.
- garnish sev puri with chopped coriander leaves.
- serve sev puri immediately.