Sev puri recipe – how to make Mumbai sev puri recipeTweet
Sev puri is delicious Indian street food snack and is a type of chaat dish. This recipe originates from Mumbai. I am a big fan of all chaat recipes especially sev puri and dahi batata sev puri. pav bhaji, pani puri, misal pav, bhel puri are other chaat dishes which are very popular in Mumbai. This sev puri recipes comes from the Mumbai streets, but nowadays even five star hotels and various joints have started serving these chaats in their menu. The flat fried puris are readily available in the market. But these puris can be made at home too. But so far I have not tried making these puris. The chutneys can be easily done at home. The taste of the sev puri also depends on the chutneys. The more tasty the chutney is, the more delicous your sev puris will be.
The main ingredients used for making sev puri are :
papdis or crisp flat fried puris,
three types of chutneys – sweet chutney, red chutney and green chutney,
topped with sev, chaat masala and chopped coriander leaves.
It is also seasoned with raw mango when in season or with a hint of lemon juice and chaat masala.
Next step is to assemble all the above ingredients at one place, so that it becomes convenient for making sev puris. Once the sev puris are assembled, it is better to serve immediately, else it tends to become soggy.
Prep Time : 30 mins
Cook Time : 20 mins
Servings : 4 persons
Papdis or flat puris – 24
Nylon sev – 1 cup
Onions – 2 (medium sized chopped finely)
Tomatoes – 2 (medium sized chopped finely)
Boiled potatoes – 2 nos (mashed or chopped)
Chopped coriander leaves – 1/2 cup
Sweet chutney or tamarind jaggery chutney – 1/2 cup
Green chutney or mint coriander chutney – 1/2 cup
Red chutney or red chilli garlic chutney – 1/2 cup
Chaat masala – 2 teaspoons
FOR RED CHUTNEY
Kashmiri dry red chillies – 10 to 12 nos
Garlic cloves – 10 nos (chopped roughly)
Salt as required
FOR GREEN CHUTNEY
Mint leaves (pudina) – 2 cups
Coriander leaves (dhaniya) – 1 cup
Green chilies or hari mirchi – 3 to 4 nos
Lemon juice – 2 tablespoons
Garlic cloves (optional) – 2 nos
Cumin powder – 1 teaspoon
Chaat masala – 1/2 teaspoon
Black salt as required
FOR SWEET CHUTNEY
Seedless dates or khajoor – 1 cup
Tamarind or imli (seedless) – 1/2 cup
Red chilli powder – 1/2 teaspoon
Powdered jaggery – 1/2 cup
Roasted cumin powder – 1 teaspoon
Garam masala – 1/4 teaspoon
Black salt as required.
HOW TO MAKE OR PREPARE MUMBAI SEV PURI RECIPE
For making red chutney
Deseed the red chillies and soak them in water for half an hour. Drain the chillies and grind them with chopped garlic cloves and little salt and water to make a smooth paste. Pour the chutney in a bowl and refrigerate them and use as required.
For making green chutney
Rinse the coriander and mint leaves with enough water. Chop them roughly. Grind these leaves, green chillies, lemon juice, garlic cloves, cumin powder, chaat masala and salt along with little water to make a smooth paste. Remove the green chutney in a bowl and keep it aside. Refrigerate and use it as required.
For making sweet chutney
Boil the dates and tamarind in water for 3-4 minutes till they soften a bit. Once cooled down, grind them with little water until smooth. Heat a pan and add the dates and tamarind paste to it. Add 1/2 cup of water and mix well. Add jaggery powder, cumin powder, red chilli powder and mix well. Simmer on a low to medium flame for 4-5 minutes. Once the mixture thickens a bit, switch off the flame. Once cooled down, store the tamarind dates chutney in an airtight container. Store them in the refrigerator and use it as and when required for making chaats at home.
Assemble or keep all the ingredients – boiled potatoes, chopped onions, chopped tomatoes, nylon sev, all the three chutneys, chaat masala and chopped coriander leaves at one place.
Spread puris in a plate. First top it with boiled potatoes. Then add chopped onions.
Next add chopped tomatoes to it. Add red chutney to it as per the spicy taste required.
Add green chutney. Next add sweet chutney as much as you want.
Sprinkle sev top. Then sprinkle with chaat masala.
Lastly top it with chopped coriander leaves. Serve sev puris immediately.
Serve the sev puris immediately for better taste as they become soft if served later.
The chutneys can be refrigerated for 3-4 days
Add spices according to sweet and spicy taste required by you.
You can also add lemon juice before topping with coriander leaves, for that tangy taste.