Classic Sev Puri Recipe

Ingredients

• 18-20 flat puris (store-bought or homemade)
• 2 medium potatoes, boiled, peeled, and finely diced/mashed
• 1 medium red onion, finely chopped
• For the Chutneys:
• 4-5 tbsp Green Chutney (mint-coriander)
• 4-5 tbsp Tamarind Chutney (sweet-sour, date-tamarind)
• 2-3 tbsp Garlic Chutney (spicy, optional)
• For Garnish/Toppings:
• 1 cup fine sev (chickpea flour noodles)
• 2-3 tbsp chopped fresh coriander leaves
• 1/2 tsp chaat masala, for sprinkling
• Pinch of red chili powder, for sprinkling (optional)

Instructions

1. 1

   Step 1: Prepare all Components. Boil, peel, and finely dice or coarsely mash the potatoes. Finely chop the onion and coriander leaves. Ensure all your chutneys (green, tamarind, garlic) are ready. Keep the puris and sev accessible.

2. 2

   Step 2: Arrange the Puris. Lay out 5-6 flat puris on a serving plate. You can either make a small hole in the center of each puri with your thumb or leave them as is, as they are usually flat enough.

3. 3

   Step 3: Add Potatoes and Onions. Top each puri with a small spoonful of finely diced/mashed potatoes. Then, add a spoonful of finely chopped onions over the potatoes on each puri.

4. 4

   Step 4: Drizzle the Chutneys. Drizzle a generous amount of green chutney, tamarind chutney, and garlic chutney (if using) over the potato and onion mixture on each puri. Adjust the quantity of each chutney to your taste preference.

5. 5

   Step 5: Garnish with Sev and Seasonings. Generously sprinkle fine sev over all the puris. The sev should cover most of the toppings. Sprinkle a pinch of chaat masala and red chili powder (if using) over the puris for an extra burst of flavor.

6. 6

   Step 6: Final Garnish and Serve. Finish with a sprinkle of fresh chopped coriander leaves. Serve the Sev Puri immediately to enjoy the crispiness of the puris and the medley of fresh, tangy, and spicy flavors.