≡ Menu

Sev Puri

It is impossible to come to Mumbai and leave without eating Sev Puri.

Wait. Did I say that already?

Oh well, whad-ya-gonna-doo? :-D Sue me for making contradictory statements?

Sev Puri Recipe (Mumbai Sev Poori)

In my defense – Sev Puri is another super popular street food of Mumbai. And Sev Puri and Bhel Puri peacefully co-exist – each having immense demands everywhere!

Sev Puri Recipe (Mumbai Sev Poori)

If you’ve had Sev Puri – you’ll know when I say they are such fun little things to pop into your mouth! One plate consists of individual pieces of “Sev Puri”; making it a convenient appetizer for parties too!

Sev Puri Recipe (Mumbai Sev Poori)

Even though there is no obvious addition of calories on our part, most of the ingredients used in this dish are all deep fried. So if you think having a plate of Sev Puri is better off than say, having a piece of Samosa or a Burger, you are gravely mistaken.

Sev Puri Recipe (Mumbai Sev Poori)

That said, if you love the quintessential Chaat foods (which have a distinct spicy flavor with a hint of sweet & sour tastes at the background), then Sev Puri can be an excellent dish for you to indulge in! :)

SEV PURI RECIPE (Sev Poori)

You’ll be needing -
Sev Puri Recipe (Sev Poori)

Check out the recipe for my GREEN CHUTNEY and SWEET CHUTNEY – Two very common Chutneys used in Sev Puri.

To the Pooris, add about a teaspoon of mashed boiled potatoes
Sev Puri Recipe (Sev Poori)

Top of each Poori / Puri with finely chopped onions. Then sprinkle some chaat masala on top of each Poori
Sev Puri Recipe (Sev Poori)

Top it off with green chutney* {Recipe given in printable version}
Sev Puri Recipe (Sev Poori)

Then add the sweet chutney* {Recipe given in printable version}
Sev Puri Recipe (Sev Poori)

Top of each Poori with the Sev
Sev Puri Recipe (Sev Poori)

Sprinkle chopped coriander leaves & serve!
Sev Puri Recipe (Sev Poori)

Have it immediately else the crispy base Pooris will become soggy.
Sev Puri Recipe (Sev Poori)

Sev Puri
 
Prep time
Total time
 
Author:
Cuisine: Mumbai Chaat Food
Serves: 1
Ingredients
For Green Chutney (makes around 1 cup thick chutney)
  • 2 cups Chopped Mint (Pudina) Leaves
  • 2 cups Coriander (Dhania) Leaves {or use parsley / cilantro}
  • 4-5 Green Chilies (or more, depending upon your taste)
  • 1 teaspoon Ginger or Garlic, grated
  • 1 Tablespoon Salt (adjust to taste)
  • ¼ teaspoon Sugar – ¼ teaspoon
For Sweet Chutney (*makes 1 cup thick chutney) (OR make or buy readymade)
  • ½ cup Tamarind (Imli) Paste
  • ½ cup Deseeded Dates finely chopped (Khajur)
  • ⅓ cup Jaggery grated (if you don’t have or want to use jaggery, you can use sugar too, but reduce the amounts)
  • ½ cup Water (or as required)
  • 1 teaspoon Salt (adjust to taste)
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Cumin Powder
  • 1 Tablespoon Chaat Masala (*homemade or store bought)
  • 1 teaspoon Vegetable Oil
FOR THE SEV PURI
  • 6 "Pooris" {any Indian general Store}
  • 1 small boiled & mashed Potato
  • ¼ cup Onions, finely chopped
  • 3 Tablespoons Green Chutney, liquified with 2 Tablespoons Water (total 6 tablespoons - 1 per Poori) {can be increased or decreased to suit taste}
  • 2 Tablespoons Sweet Chutney, liquified with 4 Tablespoons Water (total 6 tablespoons - 1 per Poori) {can be increased or decreased to suit taste}
  • 1 teaspoon Chaat Masala Powder (*homemade or store bought)
  • Sev (Indian Chickpea Fried Noodles) {Buy at any Indian general store}
  • Chopped Coriander, for garnish
Instructions
For the Green Chutney
  1. Just combine ALL the ingredients in a blender/mixer & grind it well into a thick mixture.
  2. Refrigerate the chutney. When you wanna use, you can add water (or not) and use as per your taste!
For the Sweet Chutney
  1. Check to see that the seeds of Dates and Tamarind are removed.
  2. Immerse them together in about half a cup of warm water for 5 minutes.
  3. Put them into a blender/ mixer and grind them to a somewhat smooth paste.
  4. Add in the broken/grated jaggery and again grind it until you get a fine paste.
  5. In a pan, head about 1 teaspoon of Veg. oil
  6. Add in the cumin powder, chilli powder, Chaat Masala, Ginger Powder, Salt and sauté for about half a minute.
  7. Add the Tamarind-Dates paste to it & keep boiling the mixture. If it is too thick, add another half a cup of water & keep stirring it until it forms a thick paste.
  8. Remove from the flame, let it cool & store it in the refrigerator.
  9. When you want to use the paste for garnishing, take a small amount in a cup, add water according to the required pouring consistency & use it
For the SEV PURI
  1. To the Pooris, add about a teaspoon of mashed boiled potatoes
  2. Top of each Poori / Puri with finely chopped onions. Then sprinkle some chaat masala on top of each Poori
  3. Top it off with green chutney
  4. Then add the sweet chutney
  5. Top of each Poori with the Sev
  6. Sprinkle chopped coriander leaves & serve!
  7. Have it immediately else the crispy base Pooris will become soggy.
NOTES
  1. ** Although I am specifying the "amount" of each ingredient here, you can adjust any of them to suit your taste. You can use more "Pooris" to make more of these Sev Puris - in which case - you will have to increase all the other
  2. The "Poori" used for Sev Puri is small and very crisp. Although I have not tried it, It can be prepared at home. But I suggest you don't! Just walk in to any Indian general store and buy them. (Same goes for the "SEV" too)
  3. Make the Chutneys before hand and store it in the refrigerator. Whenever you want to make Sev Puri, you have everything ready!
  4. Although it may seem like a lot of steps, if you make the Sweet Chutney before hand, you can store it in the refrigerator for at least 2 months!
  5. ** The Ingredients specified in the recipe for "Sev Puri" makes enough for ONE. Usually each plate consists or 5 or 6 individual Pooris.

 

About the author: Food Blogger, Recipe developer, Meal Planner .. and Chief Eating Officer! ;-)

{ 0 comments… add one }

Leave a Comment

Rate this recipe: