Sev Puri is chaat with a twist of savory snack and chutney stuffed in puffed Puris. Puris are topped-up with tamarind and coriander chutney along with dry masala, red chilly flakes making each bite a crunchy sweet, tangy and spicy that would awaken the senses. Sev Puri Chaat is available in different versions with local touch or flavor depending upon the geographies. Even sometimes flat Puris called papdis are used to make Sev Puri Chaat.
The best part is every Chutney has its different taste, That makes this chaat so so so tempting!
A pungent chutney of garlic, spiced up with chili powder and pepped up with lemon juice. Lehsun ki Chutney combines wonderfully with plain and simple dishes. It can also be used to perk up sandwiches, bread, and other savory snacks. This chutney stays fresh for upto 2 weeks when refrigerated in an air-tight container. The authentic sweet and tangy tamarind chutney with soaked tamarind or imli blended with salt, sugar and spices. Ever popular green chutney adds spice and a zing to the recipes. Besides being the taste enhancing ingredient in these recipes, this chutney is very good accompaniment for any snack.
Tangy, crisp and tongue tickling are some words that come to my mind when I think of Sevpuri. The very thought makes my mouth water as I reach out to make this delicious chaat!
How to Make Chaat Puris:
31/2 cups all purpose flour
1/2 cup semolina/suji/rawa
salt to taste
warm water as needed
Oil to fry
1. Mix all dry ingredients first in a big bowl. Now knead the dough with water as needed. We need this dough little bit harder than chapati flour. So make sure you add water slowly. When the dough is kneaded properly, smooth out the dough with little bit of oil. Cover the dough and keep it aside for about 10-15 min.
2. After 10-15 min, Make three to four pieces of dough, and Roll out it like a big chapati, Then cut them by cookie cutter. Meanwhile heat oil in a fry pan. When oil is done test oil temperature by adding small piece of puri. If oil is hot fry rest of the puris. Your crispy crunchy puri is done.
How to make Green Chutney:
Coriander and mint chutney.
1 Cup Fresh coriander leaves chopped
1/2 Cup Fresh mint leaves chopped
2-3 Green chillies chopped
Black salt (kala namak) to taste
1/4 tsp Sugar
1 tsp Lemon juice
1. Process the fresh coriander, fresh mint and green chilies in a blender to a smooth paste with a little water if required.
2. Add the black salt and sugar. Transfer to a bowl, add the lemon juice and mix well.
How to make Tamarind Chutney
200 gms dates (khajur)
100 gms tamarind (imli)
1/2 tsp chilli powder
1/2 tsp roasted cumin seeds (jeera) powder
1/4 tsp black salt
salt to taste
1. Remove seeds from the dates and tamarind, wash and add 1 teacup of water. Leave for 2 hours.
Cook for 5 minutes. Thereafter, blend in a liquidizer and strain.
2. Add the chili powder, cumin seed powder and salt. Mix well.
How to make Garlic Chutney
1 cup peeled garlic cloves
1 tbsp chili powder
1/2 tbsp lemon juice
salt to taste
1. Combine all the ingredients in a mixer along with ¼ cup of water and blend to a fine paste.
store in an air-tight container in the refrigerator and use as required.
How to make Sev Puri Chaat
1 cup boiled, peeled and chopped potatoes
3/4 cup finely chopped onions
1/4 cup Garlic Chutney
1/2 cup Green Chutney
1/2 Cup kala Chana, Boiled (I personally like this to add in my chaat)
3/4 cup Tamarind chutney
4 tsp dry masala powder
1 lemon, cut into halves
1 cup nylon sev (I could not find it here, So used another sev)
1. Arrange 6 papdis on a plate and place ½ tbsp of potatoes and 2 tsp of onions over each papdi.
Top each papdi with ¼ tsp of Garlic chutney, ½ tsp Green chutney and ½ tbsp of Tamaind chutney.
2. Sprinkle 1 tsp of dry masala powder and squeeze some lemon juice evenly over the papdis.
3. Sprinkle ¼th of the sev, and serve immediately.
Repeat with the remaining ingredients to make more plates.
Enjoyyyyyyyyyyyyyyyyy!!!!!!! I'm Love in it!!!!