Mumbai Style Sev Puri Recipe: Bursting with Flavor and Crunch

wellhealthorganic.com Sev Puri: Sev puri is a delightful snack reminiscent of canapés, featuring crispy fried flour discs adorned with an array of flavorful condiments, vegetables, herbs, ground spices, and more. Each bite offers a symphony of spicy, sweet, tangy, and savory flavors, complemented by delightful textures of crunchiness and crispiness. Master the art of crafting this mouthwatering Mumbai-style snack with my authentic recipe.

Sev Puri

• Preparation Time: 30 minutes
• Cooking Time: 15 minutes
• Total Time: 45 minutes
• Cuisine: Indian
• Course: Snacks, Starters
• Diet: Vegan
• Difficulty Level: Moderate

Ingredients

For Sev Puri

1. 36 Papdi or flat crispy puris
2. ½ to ¾ cup sev or as required
3. 2 to 3 medium to large potatoes, boiled, peeled, and chopped
4. 1 medium onion, finely chopped
5. 1 medium tomato, finely chopped (optional)
6. 2 to 3 tablespoons coriander leaves 
7. 1 green chili, chopped (optional)
8. ⅓ to ½ cup Mint-Coriander Chutney
9. ⅓ to ½ cup sweet dates chutney
10. ¼ to ⅓ cup red chili chutney
11. 1 teaspoon red chili powder (optional)
12. 1 to 2 teaspoons roasted cumin powder (optional)
13. 1 to 2 teaspoons chaat masala
14. ½ teaspoon black salt or rock salt or common salt
15. 1 to 2 teaspoons lemon juice

For Green Coriander Chutney

1. 2 cups chopped coriander leaves 
2. 1 teaspoon chopped green chilies or 2 green chilies (add more for a spicier chutney)
3. 1-inch ginger, chopped (optional)
4. ¼ to ½ teaspoon lime juice or as per taste
5. ½ teaspoon cumin powder
6. ½ teaspoon chaat masala
7. ½ teaspoon salt or as required
8. 1 to 2 teaspoons water for grinding or as required

For Sweet Tamarind Chutney

1. ½ cup seedless tamarind, tightly packed
2. ½ cup seedless dates
3. ½ cup powdered or grated jaggery or as required (adjust to taste)
4. 2 cups water
5. ½ teaspoon roasted cumin powder
6. ½ teaspoon ground coriander (coriander powder)
7. ½ teaspoon dry mango powder (amchur powder)
8. ¼ or ½ teaspoon red chili powder
9. Black salt or rock salt or regular salt as required

For Red Chili Chutney

1. 15 to 16 dry Kashmiri red chilies
2. 8 to 9 medium garlic cloves
3. Salt as required

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Instructions

Making Green Coriander Chutney

1. Rinse the coriander leaves well and drain excess water. Roughly chop them.
2. In a grinder or blender, combine chopped coriander leaves, green chilies, ginger, cumin powder, chaat masala, lemon juice, and salt.
3. Add 1 to 2 teaspoons of water and grind into a smooth chutney. Adjust water quantity as needed, ensuring a thick consistency.
4. Transfer the chutney to a bowl and set aside for use in chaat recipes like sev puri.

Making Sweet Tamarind Dates Chutney

1. In a pan, combine tamarind, dates, and water. Cook over low heat for 8 to 9 minutes until softened.
2. Add powdered jaggery and continue cooking until jaggery dissolves and mixture thickens slightly.
3. Incorporate red chili powder, ground coriander, dry ginger powder, roasted cumin powder, and salt. Simmer for an additional 1 to 2 minutes.
4. Let the mixture cool down, then grind into a smooth paste in a blender. Add water if necessary.
5. Store the tamarind date chutney in airtight container in the refrigerator for future use.

Making Red Chili Chutney

1. Remove seeds from red chilies and soak them in hot water for 20 to 30 minutes.
2. Drain chilies and grind with garlic, adding minimal water, into a thick, smooth paste.
3. Transfer the chutney to a jar or bowl, cover, and refrigerate until use.

Assembling Sev Puri

1. Prepare all ingredients and arrange puris on a plate.
2. Top each puri with chopped boiled potatoes, onions, tomatoes, and sprinkle with chaat masala and cumin powder if desired.
3. Add green chutney followed by red chili chutney and sweet tamarind chutney.
4. Sprinkle sev, chaat masala, roasted cumin powder, and salt.
5. Drizzle with lemon juice and garnish with chopped coriander leaves.
6. Serve immediately to enjoy the crispiness of puris.

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Notes

1. Homemade Chutneys: Fresh homemade chutneys offer superior flavor and freshness compared to store-bought options. They can be refrigerated for later use, with green chutney lasting 2 to 3 days, tamarind chutney about a month, and red chili chutney up to a week. Alternatively, freeze them for longer shelf life.
2. Papdi: For optimal texture, ensure papdis are crisp, thin, and slightly flaky. Homemade papdis can be prepared in advance and stored in an airtight container.
3. Sev: Opt for fine, thin sev for the best texture in sev puri.
4. Serving: Sev puri is best enjoyed immediately after assembly to prevent sogginess.
5. Scaling: Adjust the recipe quantities to make a smaller or larger batch as needed.