Sev puri recipe – how to make Mumbai sev puri recipe

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,

boiled potatoes,



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


Kashmiri dry red chillies – 10 to 12 nos

Garlic cloves – 10 nos (chopped roughly)

Salt as required


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


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.



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.


2 Responses to Sev puri recipe – how to make Mumbai sev puri recipe

  1. Deepta says:

    Great Charu!loved the presentation, photo for every step..and very comprehensive steps. Thank you. First time visitor, will keep coming back 🙂

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