In India from North to South, East to West, Chaat has become an integral and inevitable part of their cuisine.
Chaat, the word itself will take you to a different world where your diet resolutions stand no value. Chaat is everyone’s favourite, we can’t resist having it in anytime of the day. Though restaurants do serve chaat, street vendor’s chaat touch our souls. Since I was brought up in a place called Sowcarpet in Chennai where there was a strong Marwari community from Rajasthan, street food was a part and parcel of my childhood. Still those flavours are lingering in my palette which I tried to reproduce it in this recipe. Hope I did justice to it.
Sev puri aka Sev Batata puri is a chaat based on flat puris (papdi) or puffed puris (chaat puris), stuffed with boiled potatoes, any lentils (channa or moong), onion, tomatoes, drizzled with three chaat chutneys namely Garlic chutney, Green chutney, Sweet dates tamarind chutney and sprinkled with spice mix and generously with sev . Other related forms of this chaat are Dahi Papdi and Dahi sev puri with a mild variation.
It becomes more handy if you have all the chutneys and stuffings prepared a day before. Then this recipe involves absolutely no cooking on the day of assembling. Yeah, I can see how glad you are, to know it involves zero cooking ..🤩. Also, with these ingredients you can make multiple chaats.
Don’t forget to scroll down to the Notes, you’ll have a bonus recipe under my kitchen secret. My Kitchen Secrets saves you when you are puzzled with leftovers. Every recipe in this blog has a surprise package in the kitchen secret which will definitely make you awestruck…😲. You’ll visualize how each leftover of that recipe transforms into an unimaginable dish, unleash your creativity and explore beyond limits.
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Soak the Whole Moong dal for an hour and pressure cook it for 4-5 whistles with turmeric powder, chilli powder, salt and enough water to cook. Pressure cook or microwave the potatoes, peel it, mash it and add red chilli powder, cumin powder, amchoor powder, black salt and little salt, mix it and keep it aside.
Feel free to check for the respective recipes of
b) Garlic chutney / Lahsun ki chutney and
c) Sweet dates tamarind chutney using the hyperlinks.
If your chutneys are too thick, dilute them with little water and keep them in separate bowls. Mix all the spices given under SpiceMix and keep it aside in a bowl. Finely chop onion, tomato, raw mango, coriander leaves, keep it aside. Take nylon sev and pomegranate seeds in separate bowls.
Now it’s assembling time. Keep all the Chutneys, sev, chopped onions, tomato, raw mango, coriander leaves, pomegranate, Spice Mix, boiled potatoes and boiled whole moong dal ready on the work surface enabling to assemble quickly.
Take 8 puris in a serving plate, make holes in the centre gently without breaking open the puri, stuff little potato and moong dal to it.
Then add little chopped onion, tomato, raw mango and pomegranate.
Slightly sprinkle the spice mix on top of it (this step is optional), start adding all the chutneys.
Similarly, fill the rest of the puris in the same pattern. Now stuff sev into it, as much as you want,
Then again add a few drops of all the three chutneys on it.
Sprinkle little spice mix, garnish with coriander leaves, pomegranate. Sprinkle again sev generously and finally squeeze little lemon juice.
Your crispy and crunchy sev puri is ready to serve.
Some prefer papdis (flat puris) over puris, follow the same steps to assemble. Arrange all the three chutneys, sev, chopped onions, tomato, raw mango, coriander leaves, pomegranate, spice mix, boiled potatoes and boiled whole moong dal ready on the work surface enabling to assemble quickly.
Start filling the stuffing the same way as puris.
Your crispy and crunchy sev puri with papdis is ready to serve.
Recipe Card
Prep time: 40 minutes
Cooking time: 0 minutes
Category: Snacks / Chaat
Cuisine: Indian
Serves: 4
Author: Manimala
Ingredients:
Puris / papdis – 25
Potatoes boiled, mashed – ½ cup
Boiled whole moong dal – ½ cup
Onion – ⅓ cup
Tomato – ⅓ cup
Chutneys:
Green chutney – ⅓ cup
Sweet Dates Tamarind chutney – ⅓ cup
Garlic chutney / Lahsun ki chutney – ⅓ cup
Spice Mix:
Red chilli powder – ½ tsp
Roasted cumin / jeera powder – ½ tsp
Salt – ¼ tsp
Black salt – ¼ tsp
Dry mango powder / Amchoor – ¼ tsp
Chaat masala – ¼ tsp
For garnishing:
Sev (thin)- 1 cup
Raw mango – ¼ cup
Pomegranate – ¼ cup
Lemon juice – 1 tsp
Coriander leaves – handful
Instructions:
1.Soak the Whole Moong dal for an hour and pressure cook it for 4-5 whistles with turmeric powder, chilli powder, salt and enough water to cook.
2.Pressure cook or microwave the potatoes, peel it, mash it and add red chilli powder,cumin powder, amchoor powder, black salt and little salt, mix it and keep it aside.
3. Feel free to check the respective recipes of Green chutney, Garlic / Lahsun ki chutney and Sweet dates tamarind chutney if you need to.
4.If your chutneys are too thick, dilute them with little water and keep them in separate bowls.
5.Mix all the spices given under SpiceMix and keep it aside in a bowl.
6.Finely chop onion, tomato, raw mango, coriander leaves, keep it aside.
7. Take nylon sev and pomegranate seeds in separate bowls.
8.Now it’s assembling time:
a) Keep all the Chutneys, sev, chopped onions, tomato, raw mango, coriander leaves, pomegranate, Spice Mix, boiled potatoes and boiled whole moong dal ready on the work surface enabling to assemble quickly.
b) Take 8 puris in a serving plate, make holes in the centre gently without breaking open the puri, stuff little potato and moong dal to it.
c) Then add little chopped onion, tomato, raw mango and pomegranate.
d) Slightly sprinkle the spice mix on top of it (this step is optional), start adding all the chutneys.
e) Now stuff sev into it as much as you want, then again add a few drops of Chutneys on it, sprinkle little spice mix, garnish with coriander leaves, pomegranate and finally squeeze little lemon juice.
f) Your crispy and crunchy sev puri is ready to serve.
Notes:
- I made this sev puri with proper pani puri’s puri…. you can do the same with papdi also…I prefer puris rather than papdis because it’s more convenient to stuff.
- I have shared the videos and pictures of both puri and papdi assembling. Choice is yours…😀
- Serve immediately….if you keep it out for sometime, it becomes soggy and you can’t enjoy the actual taste and crispiness of the chaat.
- All the Chutneys can be made before hand and store it in the refrigerator. The day of assembling, take it out half an hour before, dilute it if it is too thick before use.
- While serving each plate, you can manipulate the amount of chutneys and spice mix according to the individuals requirement, either spicy or sweet .
- Few steps are optional, like spicing up moong dal and potatoes with chilli powder, adding spice mix twice while assembling. I’m prefer the spicier taste, so I prefer to have the stuffing spiced up rather having plain.
- Raw mango and pomegranate are optional, but the sourness and sweetness of both elevate this chaat to next level.
- This SpiceMix gives an extra zing to the chaat…don’t miss it.
- As the name says, sev is the most important ingredient, so be generous in handling, sprinkle as much as you can…it tastes good.
- You can replace moong dal with moong sprouts, ragda or channa.
Now time for my Kitchen Secrets. ..😉😍
If you have papdis left, it can be turned into an exciting Hors d’oeuvre. It’s a kind of small appetizer served on crackers. Guess what, here papdis take the place of crackers and trust me, your kids will love this lip smacking bites. I named it as Corn Papdi Bites , you should try this simple and easy recipe to impress your kids and guests.