Sev Puri Recipe | How to make Sev puri | Mumbai Sev Puri Recipe

Sev Puri is one of the popular chaats which evolved from the streets of Mumbai.You will find the bhel waala in every corner of the streets here in Mumbai, though I usually don't venture out eating at the road side stalls unless it is a popular stall.Though we get Sev puri everywhere in India,Mumbai style sev puri is bit different when compared to the other versions.What makes Mumbai style Sev Puri different is the addition of Garlic chutney and lemon juice which is quite unique to Mumbai style Sev Puri.

While I love all kind of chaat varieties, my all time favorite is Golgappa/Pani puri and Bangarpet Pani Puri.Apart from those pani puri varieties, I love masala puri, sev puri, papdi chat and dahi puri. Back home apart from my dad, we are all chaat lovers .While we eat chaats as a meal but my dad always prefers to eat it as a evening snack and so is the case with my husband now.
             

If you love chaats, check out few other chaat recipes here in my blog:

• Aloo Chana Chaat
• Bangarpet Pani Puri
• Bhel Poori-Sookha waala
• Canape Sev Poori
• Dahi Bhalla
• Dahi Puri
• Delhi style Golgappa
• Pav Bhaji
• Ragada Pani Puri Mumbai style
• Ragada Patties

Sev Puri Recipe : 
Serves 2 | Author: Prathibha
Preparation time:5 mins | Cooking time:15 mins | Total time: 20 mins
Cuisine: North Indian | Category: Chaats

Ingredients:
14-16 flat Puris/Papdis(homemade/readymade)

2 Potatoes,boiled,peeled and chopped or mashed roughly
1 Onion,finely chopped
1/2 Lemon
1/4 cup chopped fresh Coriander
1/3 cup fine Sev
1/4 cup Kharjur-Imli chutney
1/4 cup Green chutney
2 tbsp Lehsun chutney(Garlic chutney),recipe below
1 tbsp roasted Cumin powder
1 tsp Red chili powder
1 tsp Chaat masala
Salt to taste

for Garlic Chutney:
1 whole Garlic pod
2 tbsp Red chili powder
juice of 1/2 Lemon
Salt to taste

Method:
to prepare Garlic(Lehsun) chutney:
Separate the garlic cloves and peel the skin and blend with red chili powder,lemon juice,salt and 2-3 tbsp of water to a smooth paste.You can refrigerate this chutney and use it upto 15-20 days.

to prepare Sev Puri:

• Pressure cook potatoes for 3 whistles.Add enough salt to potatoes while cooking them.Peel the potatoes and chop them into fine pieces.
• Arrange the flat puris/papdis in 2 plates,7-8 each.

• Fill them with 2 tsp boiled and chopped potatoes and followed by 1/2 tsp chopped onion in each puri.
• Top it with little bit(say1/4 tsp) of garlic chutney on all the puris/papdis.

• Now top it with a generous drizzle of kharjur-imli chutney and green chutney.
• Sprinkle a fat pinch of roasted cumin powder,red chili powder,chaat masala and salt.

• Squeeze few drops of lemon juice on all the puris.
• Top it with sev generously and garnish with chopped coriander leaves.

Serve it immediately.

Do not keep it for long as it will become soggy,so prepare this just before serving,Keep all the ingredients ready before you serve this.

 Notes:

• If you want to prepare Papdis at home you can mix 1 cup of maida and 1 cup of atta and add 2 tsp of oil to it and rub with the finger tips.Add enough water to make a stiff dough and rest for some time.Roll into small discs of 1.5 inch diameter and prick them 2 to 3 times with a fork and deep fry on low flame until golden brown,repeat the process and prepare all the papdis.
• There are no specific measurements for this recipe.All the ingredients are adjusted according to your taste buds.
• You can make more number of plated increasing the quantities accordingly,there are no measurements.
• You can use chopped tomatoes to the recipe if you wish.
• You can add nicely beaten curd(mixed with sugar) on the puris before you add the chutneys to make it Dahi Sev Puri.

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