Added to 2 cookbooks
This recipe has been viewed 4658 times
Shelf life: best immediate
- Keep aside half the sev and two puris.
- Crush remaining puris coarsely.
- Put all other ingredients in a large deep bowl.
- Toss with hand till well blended.
- Put in individual serving bowls or a large dish.
- Sprinkle remaining sev to garnish.
- Top with the two whole puris.
- Serve immediately, and do not allow to get soggy.
This recipe was contributed by kareen on 12 Sep 2001
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