Sev Puri
Experience the vibrant flavors of Indian street food with this classic Sev Puri. Crispy flat puris are generously topped with a savory mixture of spiced potatoes and chickpeas, then drizzled with tangy tamarind, spicy garlic, and fresh coriander chutneys. Finished with a shower of crunchy sev, this dish offers an explosion of textures and tastes, perfect as a lively snack or appetizer.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 24 pcspuri, flat, ready-made
filling
- 2 pcspotato, boiled, peeled, and finely diced
- 0.5 cupcanned chickpeas, canned, rinsed, and drained
- 0.25 cupred onion, finely chopped
chutney
- 0.25 cupcoriander chutney
- 0.25 cuptamarind chutney
- 2 tbspgarlic chutney(optional)
garnish
- 0.5 cupsev (fried chickpea-flour noodles), fine
- 2 tbspcoriander leaf, finely chopped
seasoning
- 1 tspchaat masala(optional)
- 0.5 tspcumin powder, roasted(optional)
- 0.25 tspred chili powder(optional)
- 0.5 tspsalt
Equipment
Large mixing bowl · Small mixing bowl · Chef's knife · Cutting board · Serving platter · Measuring spoons · Measuring cups · Potato peeler · Small spoon
The method
Step by step
- 1
Prepare the potatoes by boiling them until fork-tender, then peel and finely dice them into small, uniform pieces.
About 15 min
Cook’s note: Boiling potatoes with their skin on helps them absorb less water, resulting in a firmer texture ideal for this dish.
- 2
Drain and rinse the canned chickpeas thoroughly under cold water.
About 1 min
Cook’s note: Rinsing removes excess sodium and improves the texture of canned chickpeas.
- 3
Finely chop the red onion into small, consistent pieces.
About 2 min
Cook’s note: For a milder onion flavor, you can soak the chopped red onion in cold water for 10 minutes, then drain well.
- 4
In a medium mixing bowl, combine the diced potatoes, rinsed chickpeas, and chopped red onion.
About 1 min
- 5
Add the chaat masala, cumin powder, red chili powder, and salt to the potato and chickpea mixture.
About 1 min
Cook’s note: Adjust the amount of red chili powder to your spice preference; a little goes a long way.
- 6
Gently mix all the ingredients until the spices are evenly distributed throughout the filling.
About 1 min
Cook’s note: Use a light hand to avoid mashing the potatoes too much; you want distinct pieces.
- 7
Arrange the 24 puris neatly on a large serving platter.
About 1 min
Cook’s note: Ensure the puris are fresh and crispy; stale puris will not hold up well.
- 8
Carefully create a small, thumb-sized hole in the center of each puri, forming a cavity for the filling.
About 3 min
Cook’s note: Apply gentle pressure with your thumb to crack the puri without breaking it completely into pieces.
- 9
Spoon approximately one teaspoon of the potato and chickpea filling into the cavity of each puri.
About 5 min
Cook’s note: Avoid overfilling, as it can make the puris difficult to handle and eat.
- 10
Drizzle a small amount of coriander chutney over the filling in each puri.
About 2 min
Cook’s note: For an authentic taste, use homemade chutneys if possible, or high-quality store-bought versions.
- 11
Follow with a drizzle of tamarind chutney over each puri.
About 2 min
Cook’s note: Tamarind chutney adds a crucial sweet and tangy element to balance the flavors.
- 12
Add a final drizzle of garlic chutney to each puri, adjusting the amount based on your preference for garlic and spice.
About 1 min
Cook’s note: Garlic chutney provides a pungent kick; use sparingly if you prefer milder flavors.
- 13
Generously sprinkle the fine sev over all the prepared puris, ensuring each one is well-covered.
About 2 min
Cook’s note: The sev adds a delightful crunch and is essential for the authentic Sev Puri experience.
- 14
Garnish the Sev Puri with freshly chopped coriander leaves before serving immediately.
About 1 min
Cook’s note: Fresh coriander adds a burst of freshness and color, enhancing the overall appeal.
Keep it good
Sev Puri is a fantastic dish for entertaining, as guests can often assemble their own, making it a fun and interactive experience. Serve alongside other Indian street food favorites like Dahi Puri or Pani Puri for a complete chaat platter. A refreshing glass of mint lemonade or a sweet lassi pairs wonderfully with the spicy and tangy flavors.
Sev Puri is best enjoyed immediately after preparation to maintain the crispiness of the puris and sev. If absolutely necessary, store leftover filling and chutneys separately in airtight containers in the refrigerator. Do not assemble until ready to serve.
This dish is not suitable for reheating once assembled, as the puris will become soggy. The filling can be gently warmed in a microwave or on the stovetop if stored separately.
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