Photograph of the finished Sev puri

India · Bánh giòn phủ sợi besan Sev puri

Sev puri

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Crispy puri crust Crispy puri crust 32
  • Photograph of Potato Potato 320 g
  • Photograph of Fried chickpea flour noodles (sev) Fried chickpea flour noodles (sev) 160 g
  • Photograph of Shallots Shallots 1.2
  • Photograph of Sour tamarind Sour tamarind 80 g
  • Photograph of Dried dates Dried dates 80 g
  • Photograph of Mint leaves Mint leaves 32 g
  • Photograph of Coriander Coriander 20 g
  • Photograph of Chaat masala powder Chaat masala powder 8 g
  • Photograph of Chilli Chilli 4

Method

  1. 1 Boil the potatoes for 15 minutes, then mash them coarsely and season with salt and chaat masala.
  2. 2 Cook tamarind with dates and 100 ml of water for 10 minutes, then strain to make a sweet, thick chutney.
  3. 3 Blend mint leaves, cilantro, and green chilies with a little water to make green chutney.
  4. 4 Arrange the crispy puri on a plate, add the potatoes, and then drizzle with sweet chutney and green chutney in layers.
  5. 5 Sprinkle the sev with chopped red onion and eat within 2 minutes; sev will lose its crispness if soaked in chutney.
Start cooking