Sev Puri

  • Author: Kavitha
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 1x


For Green Chutney (makes around 1 cup thick chutney)

  • 2 cups Chopped Mint (Pudina) Leaves
  • 2 cups Coriander (Dhania) Leaves {or use parsley / cilantro}
  • 45 Green Chilies (or more, depending upon your taste)
  • 1 teaspoon Ginger or Garlic, grated
  • 1 Tablespoon Salt (adjust to taste)
  • 1/4 teaspoon Sugar – 1/4 teaspoon

For Sweet Chutney (*makes 1 cup thick chutney) (OR make or buy readymade)

  • 1/2 cup Tamarind (Imli) Paste
  • 1/2 cup Deseeded Dates finely chopped (Khajur)
  • 1/3 cup Jaggery grated (if you don’t have or want to use jaggery, you can use sugar too, but reduce the amounts)
  • 1/2 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


  • 6 “Pooris” {any Indian general Store}
  • 1 small boiled & mashed Potato
  • 1/4 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


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.


  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.

  • Cuisine: Mumbai Chaat Food