Sev puri is a very popular Mumbai’s Juhu Chowpati’s chaat. Boiled potatoes are mashed and mixed with other spices and served on small maida discs called papdi.It is a perfect evening snack easy and quick to assemble. Keep all the ingredients in store and deal with Shaam ki chotti moti bhukah with this yummy snack.There are two chutneys needed. The recipe of both are provided below. But it always a good idea to store the papdi and the chutney in the fridge at all times.
Learn how to make sev puri.
Ingredients
10 Flat Puris (crisp)
1 cup Fine Sev
1/2 cup chopped Onion (Pyaj)
1 medium firm Tomato (tamatar)
1 Green Chilly
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Powder (Jeera)
For Coriander Chutney1 cup Green Coriander
1/2cup Mint (Pudina Leaves)
1 – 2 green chilies
2 lemon juices
Pinch of Black Salt
For Tamarind Chutney3/4 cup Tamarind Water
3/4 cup Jaggery Powder or Sugar
1/4 red Chili Powder
1/2 tsp Dry Ginger Powder (Sonth)
1/4 tsp Garam Masala
1/2 tsp Cumin Powder (Jeera)
Salt to taste
Method
For Sev Puri
* First chop finely – onion, boiled aloo, tomato, green chillies and green coriander. Mix them together and then add salt, jeera powder, red chilly powder and some chaat masala.
* Now arrange the puris in a plate.
* Take the aloo mixture and dab it on each and every puri.
* Now sprinkle some tamarind chutney and some coriander mint chutney.
* Finally sprinkle a generous layer of sev on all the puris.
* Garnish it with finely chopped green coriander and red chilly chutney.
* Serve immediately.
* Note: Incase you have green mango (kaccha aam) add it to the potato mixture. But this is optional.
For Coriander Chutney* For making coriander (dhania) chutney add all the ingredients in a blender and blend it until it become smooth.
* Add some water in the chutney if is too thick.
For Tamarind Chutney* Take a pan & add the tamarind water, jaggery powder, chili powder, dry ginger powder, cumin powder and salt.
* Bring them to boil and cook for 10-15 minutes until the mixture reduce to a thick liquid.
* Remove from fire, allow the mixture to cool, and grind mixture in a smooth paste.