Sev Puri is a popular Indian street food snack that is commonly found in Mumbai and other parts of India. It is a delightful and savory chaat (snack) that is made using crispy puris (fried Indian bread), a mixture of boiled potatoes and spices, chutneys (such as tamarind and green chutney), and various toppings.
To prepare Sev Puri, flat puris are first arranged on a plate. A small hole is made in the center of each puri, and then a mixture of mashed potatoes, spices, and lemon juice is added to the puris. This potato mixture is seasoned with chaat masala, salt, and other spices to enhance the flavor.
Next, the puris are topped with finely chopped onions, tomatoes, and fresh coriander leaves. Tamarind chutney, which has a tangy and sweet taste, and green chutney, made with coriander, mint, and spices, are drizzled over the puris to add a burst of flavor. Sev, which are thin strands of crispy gram flour noodles, are generously sprinkled on top to add crunch and texture. Some variations of Sev Puri may include additional toppings like chopped raw mango, pomegranate seeds, or even yogurt.
Sev Puri is known for its combination of contrasting flavors, such as the sweetness of tamarind chutney, the spiciness of green chutney, the tanginess of lemon juice, and the crunchiness of sev. It is typically served as a popular street food snack and is enjoyed by people of all ages.
- 20-25 flat puris (can be store-bought or homemade)
- 2 medium-sized boiled potatoes, peeled and mashed
- 1 cup finely chopped onions
- 1 cup finely chopped tomatoes
- 1/2 cup chopped fresh coriander leaves
- 1/4 cup tamarind chutney
- 1/4 cup green chutney (coriander-mint chutney)
- Sev (thin strands of crispy gram flour noodles)
- Chaat masala, to taste
- Red chili powder, to taste
- Salt, to taste
- Lemon juice, to taste
Prepare the chutneys:
- Tamarind Chutney: In a small pan, combine 1/4 cup tamarind pulp, 1/4 cup jaggery (or sugar), 1 teaspoon roasted cumin powder, 1/2 teaspoon red chili powder, and a pinch of salt. Cook over low heat until the mixture thickens. Remove from heat and let it cool.
- Green Chutney: Blend together 1 cup fresh coriander leaves, 1/2 cup fresh mint leaves, 2-3 green chilies, 1 teaspoon roasted cumin powder, 1 teaspoon lemon juice, and salt to taste. Add a little water to make a smooth paste. Set aside.
- In a bowl, mix the mashed potatoes with salt, chaat masala, and a squeeze of lemon juice. Adjust the seasoning according to your taste.
- Arrange the puris on a serving plate. Make a small hole in the center of each puri.
- Fill each puri with a spoonful of the potato mixture.
- Top the potatoes with chopped onions and tomatoes.
- Drizzle tamarind chutney and green chutney over the puris.
- Sprinkle some chaat masala, red chili powder, and salt to taste.
- Generously garnish the puris with sev (gram flour noodles).
- Finally, garnish with chopped coriander leaves.
- Your Sev Puri is now ready to be served. Enjoy the burst of flavors in each bite!
- Platter: Arrange the prepared Sev Puris on a large platter, making sure each puri is well-presented with its toppings and chutneys.
- Individual Plates: Serve Sev Puri on individual plates, allowing each person to enjoy their portion without any hassle.
- Chaat Stations: Set up a chaat station where guests can assemble their own Sev Puris according to their preferences. Provide separate bowls for puris, potatoes, toppings, chutneys, and sev for a DIY experience.
- Garnish: Just before serving, garnish the platter or individual Sev Puris with additional sev, chopped coriander leaves, and a sprinkle of chaat masala for an extra burst of flavor.
- Accompaniments: Serve Sev Puri with a side of tangy tamarind chutney, spicy green chutney, and a refreshing glass of sweet or salted lassi (a yogurt-based drink) to complement the flavors.
- Presentation: Pay attention to the presentation by arranging the toppings and chutneys in an appealing manner. Colorful and fresh ingredients will make the Sev Puri visually appealing.
- Freshness: It’s important to serve Sev Puri immediately after assembly to maintain the crispness of the puris and the freshness of the toppings.
Tips and variations
- Ensure that the puris are crispy and fresh. If using store-bought puris, you can lightly warm them in the oven or a toaster to restore their crispiness.
- Season the mashed potatoes well with salt, chaat masala, and lemon juice for a tangy and flavorful filling.
- Adjust the sweetness and spiciness of the chutneys to suit your taste preferences. You can also add a hint of roasted cumin powder or black salt for an extra layer of flavor.
- You can also add finely grated carrots, chopped cucumber, or boiled chickpeas as additional toppings for added texture and taste.
- Use a fine variety of sev for a delicate crunch. Sprinkle a generous amount of sev over the puris for an enjoyable texture.
- It’s best to assemble the Sev Puri just before serving to maintain the crispness of the puris. If you plan to serve it later, you can keep the puris, potato mixture, and toppings ready separately and assemble them right before serving.
- Dahi: Add a spoonful of thick yogurt (curd) over the potato mixture and chutneys. Garnish with sev, chopped coriander leaves, and a sprinkle of chaat masala. This variation adds a creamy and tangy element to the dish.
- Ragda: Instead of mashed potatoes, use a spicy and flavorful ragda (curry made with white peas) as the base for Sev Puri. Top it with chopped onions, tomatoes, chutneys, and sev for a hearty and protein-rich version.
- Paneer: Crumble or grate some fresh paneer (Indian cottage cheese) and use it as a topping along with the other ingredients. The paneer adds a creamy and slightly tangy element to the dish.
- Mexican: Give a fusion twist to Sev Puri by adding toppings like salsa, guacamole, chopped jalapenos, and Mexican cheese. This variation combines the flavors of Indian and Mexican cuisine for a unique and flavorful experience.
- Corn: Add steamed or boiled sweet corn kernels as a topping along with the other ingredients. The sweet and juicy corn kernels provide a delightful burst of flavor and texture.
- Q: Can I make the puris in advance?
A: While it’s best to make the puris fresh, you can prepare them a few hours in advance and store them in an airtight container once they have cooled completely. However, keep in mind that the puris may lose some of their crispness over time.
- Q: Can I make the chutneys ahead of time?
A: Yes, both the tamarind chutney and green chutney can be prepared in advance and stored in the refrigerator for a few days. Make sure to store them in airtight containers to maintain their flavors.
- Q: Can I make Sev Puri without potatoes?
A: The mashed potatoes are an essential component of Sev Puri as they provide a creamy and comforting texture. However, if you prefer to skip the potatoes, you can replace them with other alternatives like boiled chickpeas or sprouts for a different twist.
- Q: Can I add additional toppings to Sev Puri?
A: Yes, you can get creative with toppings! Some popular additions include chopped raw mango, pomegranate seeds, finely grated carrots, or even a sprinkle of nylon sev for extra crunch.
- Q: Can I make Sev Puri in advance for a party?
A: It’s best to assemble and serve Sev Puri immediately to retain the crispness of the puris and the freshness of the toppings. However, you can prepare the individual components (such as chutneys, mashed potatoes, and toppings) in advance and assemble them just before serving to save time.
- Q: Can Sev Puri be stored for later consumption?
A: Sev Puri is best enjoyed fresh and is not typically stored for later consumption. Once assembled, the puris tend to get soggy, and the texture and flavors may not be as enjoyable.
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