Sev puri is a popular Indian snack that exemplifies the vibrant flavors of Mumbai Street food. This delectable canapé features crispy fried flour discs, known as papdi, topped with an array of condiments, vegetables, and spices. Each bite delivers a burst of spicy, sweet, tangy, and savory flavors, making it a favorite for many. In this article, you will learn how to prepare an authentic Sev Puri recipe that will transport your taste buds straight to the bustling streets of Mumbai.
Sev Puri Recipe
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Cuisine: Indian
Course: Snacks, Starters
Diet: Vegan
Difficulty Level: Moderate
Ingredients for Sev Puri
For the Sev Puri
- 36 papdi (crispy flat puris)
- ½ to ¾ cup sev (adjust as required)
- 2-3 medium to large potatoes, boiled, peeled, and chopped
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped (optional)
- 2-3 tablespoons chopped coriander leaves (cilantro)
- 1 green chili, chopped (optional)
- ⅓ to ½ cup mint-coriander chutney
- ½ cup sweet tamarind chutney
- ¼ to ⅓ cup red chili chutney
- 1 teaspoon red chili powder (optional)
- 2 teaspoons cumin powder (optional), roasted
- 1 to 2 teaspoons chaat masala
- ½ teaspoon black salt or rock salt
- 1 to 2 teaspoons lemon juice (adjust as required)
For the Green Coriander Chutney
- 2 cups coriander leaves, chopped
- 1 teaspoon chopped green chilies (adjust for spice)
- 1 inch ginger, chopped (optional)
- ¼ to ½ teaspoon lime juice (adjust to taste)
- ½ teaspoon cumin powder
- ½ teaspoon chaat masala
- ½ teaspoon salt (adjust as required)
- 1 to 2 teaspoons water (for grinding, as needed)
For the Sweet Tamarind Chutney
- ½ cup seedless tamarind
- ½ cup seedless dates
- ½ cup powdered or grated jaggery (adjust to taste)
- 2 cups water
- ½ teaspoon roasted cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon dry mango powder (amchur)
- ¼ to ½ teaspoon red chili powder (or 1 dry red chili)
Black salt or rock salt, as required
- For the Red Chili Chutney
- 15 to 16 dry Kashmiri red chilies
- 9 garlic cloves, roughly chopped
- Salt, as required
Instructions
Making the Green Coriander Chutney
- Prepare the Coriander: Rinse the coriander leaves thoroughly and drain. Roughly chop them.
- Blend the Ingredients: In a blender, combine the chopped coriander leaves, green chilies, cumin powder, ginger, lime juice, chaat masala and salt. Add 1-2 teaspoons of water and blend until smooth. Adjust the consistency as needed, but avoid making it too watery.
- Store the Chutney: Transfer the chutney to a bowl and set aside for later use.
Making the Sweet Tamarind Chutney
- Cook the Ingredients: In a pan, combine the tamarind, dates, and water. Cook over low heat for about 8-9 minutes until softened.
- Add Jaggery: Stir in the jaggery and let it dissolve, cooking until the mixture thickens slightly.
- Spice It Up: Add the ground spices (red chili powder, coriander powder, and roasted cumin powder) and mix well. Season with salt and allow the chutney to cool.
- Blend: Once cooled, blend the mixture until smooth, adding water if needed. Strain if desired, and store in an airtight container in the refrigerator.
Making the Red Chili Chutney
- Prepare the Chilies: Break the dried chilies and remove the seeds. Soak them in hot water for about 25-30 minutes until softened.
- Blend: Drain the chilies and blend them with chopped garlic and a small amount of water until smooth. The chutney should be thicker in consistency. Store in a jar and refrigerate.
Assembling the Sev Puri
- Prepare the Ingredients: Gather all ingredients including the chutneys, chopped boiled potatoes, onions, tomatoes, sev, and lemon juice.
- Arrange the Puri: Place the papdi on a serving plate. Top each puri with a spoonful of chopped potatoes, followed by onions and tomatoes.
- Add Chutneys: Drizzle the green chutney and red chili chutney generously. Follow with the sweet chutney according to your taste.
- Final Touches: Sprinkle sev over the top, along with chaat masala, roasted cumin powder, and black salt. Squeeze some lemon juice for added zest and garnish with chopped coriander leaves.
- Serve Immediately: Serve the sev puri right away to maintain the crispiness of the puris.
Tips for Perfect Sev Puri
- Homemade Chutneys: Making your own chutneys ensures freshness and flavor, free from preservatives. Green chutney should be used within 2-3 days, while tamarind chutney lasts about a month.
- Prepare Papdi Ahead: If time permits, prepare the papdi a few days in advance and store them in an airtight container. Homemade papdi is often lighter and crispier than store-bought.
- Choose the Right Sev: For the best texture, opt for fine, thin sev rather than thick varieties.
- Assemble Just Before Serving: To avoid sogginess, assemble the sev puri right before serving.