Sev Puri also goes by the name of Sev Batata Puri in Mumbai because of the boiled potatoes (batata in Marathi) in the dish. This crunchy snack is so popular there that you’ll find hundreds of street vendors and even eateries selling them to customers. Of course, no two sev puri will ever taste the same as the vendors have their own chutney versions that make this dish so special and yummy.
And now, it has become a well-loved snack across India and abroad where you’ll find ethnic restaurants and food stalls featuring it on their menu.
An explosion of flavors hits you with every bite you take. No wonder that even fine-dine restaurants and marriage caterers offer sev puri and other chaats at the buffet table.
But what exactly goes into this dish that makes it such a popular and well-loved street food?
What is Sev Puri?
Sev Puri or Sev Batata Puri as the name suggests is a popular Mumbai street food made with flat puris or papdis, topped with boiled and sliced or mashed potatoes, tomatoes, and onions, and a delicious mix of spicy, sweet and tangy chutneys.
The puris are liberally garnished with crispy gram flour vermicelli known as nylon sev. Additional flavor enhancing garnishes include more onions and coriander leaves. A squeeze of lemon and some chaat masala sprinkled on top, and you’re good to go!
The three chutneys are what gives the sev puri its distinctive flavor. You have the red garlic chutney made with chillies, garlic and spices. The green chutney has coriander (cilantro) leaves and/or mint leaves and green chilis. Finally, there is the sweet and tangy imli or tamarind chutney made with boiled tamarind and jaggery.
If you have been to Mumbai, you’ve likely been invited by friends or colleagues to the nearest joint serving this delicacy. And no doubt fallen in love with it.
If you’re longing to taste those zingy flavors again, why not recreate that wonderful street foodie experience at home?
If you haven’t heard of sev puri or tasted the authentic version yet, you definitely need to try it soon.
About This Recipe
Have all the ingredients ready and Sev puri takes less than 10 minutes to come together. This makes a good recipe for prepping in advance. Stock on sev and other ingredients.
Boil the potatoes, make the chutneys and store them in the fridge or freezer. You have everything ready when you want whip up this tasty snack.
I have the perfect Sev Puri recipe that will take back to the kau gallis (food lanes) of Mumbai.
And you can add your personal touches. Some raw mango slices or amchur powder, roasted chana dal, crushed papdi, other farsan, a squeeze of lemon and even some grated carrot.
This dish makes a perfect vegan snack as there is no dairy in it. Use gluten-free puris, corn chips or nachos for a non-wheat option.
Preparation of Chaat chutneys
Make sure you make all the chutneys thick, they can be thinned down when needed.
1. To make red chilli garlic chutney, soak red chilies in some hot water. When they soften add them to a blender jar along with garlic, salt and sugar. Make a fine paste adding more water as needed. You can use the chilli soaked water to blend the chutney. Set these aside.
2. Making green chutney – Add all the ingredients to a blender jar. Add very little water and make a fine chutney. Set this chutney. You can also check this detailed post on green chutney.
3. To make tamarind chutney, place tamarind and jaggery in a bowl and pour very hot water just enough to cover them. Add red chili powder,salt cumin and coriander powder. When the mixture cools down, squeeze well & pass it through a strainer. Add ginger powder and salt. Mix well and set aside.
How To Make Sev Puri
1. Arrange puris in individual serving plates.
2. Place sliced potatoes, you can also just crumble and add them.
3. Add a generous amount of garlic chili chutney. I prefer to make the chutney thick. This prevents the papdis from turning too soft quickly.
4. Sprinkle some onions on each puri.
5. Top with some tamarind chutney. Same here I prefer the tamarind chutney to be slightly thick. You can add more water if you desire.
6. Then some green chutney on top. Sprinkle chaat masala.
7. Top with a generous amount of nylon sev. Sprinkle some coriander leaves.
Serve sev puri immediately.
Ingredients (US cup = 240ml )
- 14 papdi or puri (baked or fried, prefer whole wheat ones)
- 1 potato medium to large, boiled or steamed & sliced
- 1 onion medium, chopped finely
- 4 tablespoons coriander leaves chopped
- ½ cup nylon sev
- ¼ to ½ teaspoon chaat masala
For chili garlic chutney or red chutney
- 14 red chilies deseeded (preferably kashmiri, not hot variety)
- 4 garlic medium cloves
- salt as required
- ½ teaspoon sugar
For green chutney
- 1 ½ to 2 cup coriander leaves
- ½ to ¾ cup mint leaves (pudina leaves)
- 2 green chili (use as needed)
- ¼ inch ginger
- 1 garlic clove (optional)
- ½ teaspoon cumin seeds
- Lemon juice as needed
- 1 to 2 tablespoons fried gram (roasted gram, bhuna chana) (optional)
- 1 to 2 tablespoons onions (optional)
- Salt as needed
- water as needed
For tamarind chutney
- 2 tablespoons tamarind (seedless)
- ¼ cup jaggery (use as needed)
- Water as needed, just enough to immerse tamarind
- Salt to taste
- ¼ teaspoon dry ginger powder
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon red chili powder
- ¼ teaspoon coriander powder or garam masala
Make green chutney for sev puri
- Add all the ingredients to make green chutney in a blender jar and make a fine paste.
- Next pour water just as needed and make a thick chutney. Set this aside.
Make chilli garlic chutney
- Soak red chilies in very little hot water and set aside for some time.
- When they soften add them to the blender along with garlic, salt and sugar.
- Blend them together to make a fine paste adding water as needed. Set this aside.
Make tamarind chutney
- Add tamarind, jaggery, red chili powder, cumin , coriander powder to very hot water and allow tamarind to soften.
- Cool them completely and squeeze well. Pass this through a strainer.
- Add ginger powder and salt. Add more water if needed to bring it to a consistency.
How to make Sev Puri
- Place 6 to 7 papdis/ puri in individual serving plates.
- Slice or crumble the boiled potatoes and place them on each of the papdis.
- Add garlic chutney and then top with some onions.
- Top some tamarind chutney and green chutney on each of the papdis.
- Sprinkle some chaat masala.
- Top with a generous amount of nylon sev.
- Garnish with some finely chopped coriander leaves.
- Serve sev puri immediately.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes