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Sev puri recipe
Mumbai sev puri is one of the street foods of India made with small puris, boiled potatoes and chutneys. This recipe helps to make the best sev puri.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Prep Time
15
minutes
Cook Time
5
minutes
Total Time
20
minutes
Servings
2
Author
Swasthi
Ingredients (1 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
tbsp
coriander leaves
chopped
½
cup
nylon sev
¼ to ½
tsp
chaat masala
For chili garlic chutney or red chutney
14
red chilies
deseeded (preferably kashmiri, not hot variety)
4
garlic
medium cloves
salt
Little
½
tsp
sugar
For green chutney
1 ½ to 2
cup
coriander leaves
or daniya patta
½ to ¾
cup
mint
or pudina
2
green chili
(use as needed)
¼
inch
ginger
or adrak
1
garlic
clove or lahsun (optional)
½
tsp
cumin
or jeera
Lemon juice
as needed
1 to 2
tbsp
fried gram
or bhuna chana (optional)
1 to 2
tbsp
onions
(optional)
Salt
as needed
water
as needed
For tamarind chutney
2
tbsps
tamarind
or imli (seedless)
¼
cup
jaggery
(use as needed)
Water
, as needed, just enough to immerse tamarind
Salt
to taste
¼
tsp
dry ginger powder
or saunth or sonti powder
¼
tsp
roasted cumin powder
or jeera powder
¼
tsp
red chili powder
¼
tsp
coriander powder
or daniya powder or garam masala
How to make the recipe
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.
Assembling 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.
NUTRITION (estimation only)
Calories:
604
kcal
|
Carbohydrates:
129
g
|
Protein:
26
g
|
Fat:
5
g
|
Sodium:
346
mg
|
Potassium:
4702
mg
|
Fiber:
21
g
|
Sugar:
60
g
|
Vitamin A:
8205
IU
|
Vitamin C:
843.9
mg
|
Calcium:
983
mg
|
Iron:
36.7
mg