Sev Puri is a specialty that originates from Pune, Maharashtra, India. In Pune and Mumbai, sev puri is strongly associated with street food, but is also served at upscale locations. Recently, supermarkets have started stocking ready-to-eat packets of sev puri. But let me tell you it is very easy to prepare at home. Make ahead the chutneys a day or two before and refrigerate them. You can either use home made Papdi and sev or store bought papdi and sev. Simply make all the chutneys, boil the potatoes, gather all the other ingredients and you are ready to assemble the dish.
If you want to prepare all ingredients at home then you check all the recipes in my blog as I have shared earlier the recipe of Papdi, green chutney, sweet tamarind chutney and chaat masala.
Many people are confused with Sev Puri and Papdi Chaat as both the snacks are made with crispy flat puri, but both the snacks have different taste. As sev puri is very popular in Pune, Mumbai and Western Indian states, whereas papdi chaat is popular in Delhi and North Indian states. The main difference is that Curd (yogurt) added to a papdi chaat makes it slightly creamy and rich. But yogurt is never added in a sev puri.
With this recipe, you can also checkout my Chaat Recipes Collection which includes recipes like Pakora Chaat Recipe, Palak Patta Chaat, Shakarkandi ki Chaat, Dahi Papri Chaat Recipe, Banarsi Aloo Tamatar Chaat, Ragda Chaat Recipe, Raj Kachori and more.
Finally, I would like you to checkout my other related categories like Snacks Recipes Collection and Beverages Recipes Collection.
Instructions for how to make Sev Puri at home:
- Firstly, arrange the flat puri or papdi on a plate.
- Top up with boiled potatoes cubes and finely chopped onion as shown in the picture.
- Top them with some chopped finely tomatoes and sprinkle some chaat masala.
- Now, top up with the 1-2 tsp of green chutney or as much as you want.
- Next top with 1-2 tsp of sweet tamarind chutney or more if you like. Then squeeze few drops of lemon/ lime juice over them to add tang to the chaat.
- Sprinkle 2 to 3 pinches of chaat masala, red chili powder, roasted cumin powder and black salt or rock salt or regular salt. Also sprinkle sev evenly all over on the sev puri.
- Finally, garnish with some chopped fresh green coriander and pomegranate seeds.
- Sev Puri chaat is ready to serve. Enjoy it immediately, else the pooris become soggy.
1. Firstly, keep all the elements (chutneys, boiled potatoes, onions, tomatoes, spices, salt, sev, pomegranate seeds etc.) that you need before you begin to assemble sev puri. Arrange the flat puri or papdi on a plate.
2. Top up with boiled potatoes cubes and finely chopped onion as shown in the picture.
3. Top them with some chopped finely tomatoes and sprinkle some chaat masala.
4. Now, top up with the 1-2 tsp of green chutney or as much as you want.
5. Next top with 1-2 tsp of sweet tamarind chutney or more if you like. Vary the amount of green chutney or sweet chutney according to your taste. Then squeeze few drops of lemon/ lime juice over them to add tang to the chaat. It is optional but it enhances the flavour of Sev poori.
6. Sprinkle 2 to 3 pinches of chaat masala, red chili powder, roasted cumin powder and black salt or rock salt or regular salt. Also sprinkle sev evenly all over on the sev puri. For authentic taste, try to use the finer variety of sev.
7. Finally, garnish with some chopped fresh green coriander and pomegranate seeds. Sev Puri chaat is ready to serve. Enjoy it immediately, else the pooris become soggy.
Tips:
- If you have time, you could easily make these fried crispy puri a few days ahead and store them in an air-tight container. You can also checkout homemade Papdi Recipe, which I have shared earlier.
- Add generous amount of green chutney and tamarind chutney to make it tastier.
- Adding few drops of lemon juice enhances the flavours of this Sev Puri.
- Try to add the finer thin sev and not the thick sev for the best texture.
- Sev Puri tastes great when served immediately, else the puri's turn soggy and do not taste good.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, keep all the elements (chutneys, boiled potatoes, onions, tomatoes, spices, salt, sev, pomegranate seeds etc.) that you need before you begin to assemble sev puri. Arrange the flat puri or papdi on a plate.
2. Top up with boiled potatoes cubes and finely chopped onion as shown in the picture.
3. Top them with some chopped finely tomatoes and sprinkle some chaat masala.
4. Now, top up with the 1-2 tsp of green chutney or as much as you want.
5. Next top with 1-2 tsp of sweet tamarind chutney or more if you like. Vary the amount of green chutney or sweet chutney according to your taste. Then squeeze few drops of lemon/ lime juice over them to add tang to the chaat. It is optional but it enhances the flavour of Sev poori.
6. Sprinkle 2 to 3 pinches of chaat masala, red chili powder, roasted cumin powder and black salt or rock salt or regular salt. Also sprinkle sev evenly all over on the sev puri. For authentic taste, try to use the finer variety of sev.
7. Finally, garnish with some chopped fresh green coriander and pomegranate seeds. Sev Puri chaat is ready to serve. Enjoy it immediately, else the pooris become soggy.
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