Sev Puri: A Simple Crunch to Heaven

sev puri

Often referred to as sev batata puri, sev puri is a delightfully palatable snack that is believed to be originated in Mumbai.  Tangy and crispy, this one is a delectable concoction containing diced potatoes, onions, flavourful chutneys, spices and crispy sev set against a base of flat flour-based chips called papdi.  Sev refers to super delicate and thin noodles made from gram flour or besan and is readily available in most stores.

Typical Mumbai Street side speciality

Sev puri is a quintessentially popular snack that is ubiquitous in Mumbai.  From beaches to tiny alleys, vendors selling sev puri are synonymous with the city’s bustling streets.  A favourite with many, sev puri is an item that is mandatorily present under the “chaats” section in every restaurant menu.  With a variety of toppings including finely chopped fresh mango to pomegranate and tomato, there is no one way to prepare sev puri.  Spicy garlic chutney and yoghurt are also added in some places.  Again a dish that can be totally customized per your taste, you can choose to add toppings you like and tweak the ingredients according to your spice tolerance.  Here is a simple and easy recipe that makes the best sev puri.

Recipe

Ingredients

  • 10-15 flat papdis
  • 1/3 cup onions finely chopped
  • 1/3 cup tomatoes finely chopped
  • 1 cup boiled potatoes crushed
  • 2 tbsp coriander mint chutney
  • 2 tbsp tamarind date chutney
  • 1 tbsp red chilli garlic chutney
  • 1 tbsp coriander finely chopped
  • 1 cup sev
  • 1 tsp cumin powder
  • 1 tsp red chilli powder
  • 1 tsp chaat masala         
  • 1 tsp black salt
  • Salt to taste
sev puri

Method

  • To make the green chutney grind together coriander leaves, a few mint leaves, green chillies per your taste along with lemon juice and salt.  Take care not to add too much water and pass through a sieve if needed.
  • For the tamarind-date chutney, take equal portions (say ½ cup) of tamarind, dates and jaggery and cook the same in water.  Allow to boil and then add spices like 1 tsp of red chilli powder, coriander powder, cumin powder each along with ½ tsp of ginger powder.  Allow to cook for a few minutes after which cool and blend the mixture.  Sieve and store in an air tight container. 
  • To prepare the red chilli, garlic chutney, soak 10-15 red chillies in hot water.  Use the Byadgi or Kashmiri variety that gives more colour than spice.  Add 5-6 pods of garlic and grind with salt and sugar.  Take care not to add too much water and pass through a sieve if needed.
  • In order to assemble the sev puri, arrange the flat papdis in a plate.  Place a tsp of boiled potatoes followed by a tsp each of the three chutneys on each papdi.
  • Add a tsp of onions, tomatoes followed by coriander. Sprinkle each of them with a pinch of red chilli, cumin and chat powder and black salt.
  • Garnish with a generous amount of sev and serve.

Notes

  • Adjust salt, spices and the chutneys per your taste.
  • Feel free to add other ingredients like finely chopped peel raw mango and grated carrots to your Sev puri.
  • You can use store bought chutneys as well.

All images courtesy of Rashmi Gopal Rao

This story is part of our continuing series on the eclectic street delight that is chaat on SEEMA.com. To check out the previous story in the series, read Pani Puri: An Explosion of Complexities and Textures