sev puri | sev poori chaat recipe | indain sev puri chaat | mumbai sev puri recipe |
by Tarla Dalal
Added to 450 cookbooks
This recipe has been viewed 414070 times
sev puri | sev poori chaat recipe | indain sev puri chaat | mumbai sev puri recipe | with 11 images.
sev puri, as the name indicates is sev topped on puris or papdis, along with potatoes and chutneys. Tangy, crisp and tongue tickling are some words that come to my mind when we think of mumbai sev puri recipe.
When you think of popular Mumbai street food, then sev poori chaat recipe is on top of the list. Every bhelwala has his own recipe of sev puri.
I grew up having sev puri on the streets of Mumbai. However, we prefer to make our sev puri at home as it is a lot more hygienic. In addition, we always have our jar snack of baked puri ready on hand with our chutneys in the freezer. So making sev poori chaat at home is quite a quick job.
We will be using an assortment of chutneys to make indain sev puri chaat. You can refer these chutney recipe with detailed step by steps for Khajur Imli ki Chutney , Green Chutney,Fresh Garlic Chutney and make them time ahead and store in the refrigerator.
The base of sev poori is made of papdi, which are small crispy flat puris which are deep fried. For those who prefer a healthier sev puri , switch to our baked puri recipe.
The very thought of homemade sev poori makes my mouth water as I reach out to make this delicious chaat!
Enjoy our sev puri | sev poori chaat recipe | indain sev puri chaat | mumbai sev puri recipe with detailed step by step photos.
- Just before serving, arrange 6 papdis on a serving plate.
- Top each papdi with a few potato cubes, little onions and sprinkle a little chaat masala over it.
- Top it with 1 tsp of khajur imli ki chutney, ½ tsp of green chutney and ½ tsp of garlic chutney.
- Put a ½ tsp lemon juice and 1½ tsp of sev over each papdi.
- Garnish with 1 tbsp of coriander and ½ tbsp of raw mangoes evenly over it.
- Repeat steps 1 to 5 to make 3 more plates of sev puri.
- Serve the sev puri immediately.
Sev Puri Video by Tarla Dalal
Sev Puri ( Chaat Recipe ) recipe with step by step photos
For the sev puri recipe, we will be using boiled potatoes. You can either boil them in a pressure cooker or in a microwave. Peel the skin & chop them into cubes or you can even mash them.
Also, we will be using an assortment of chutney. You can refer this recipe with detailed step by steps for Khajur Imli ki Chutney, Green Chutney, Fresh Garlic Chutney and make them time ahead & store in the refrigerator.
If you are planning to make papadi, chaat masala and sev at home, then you can make them a few days earlier or buy readymade from the store.
Just before serving the Mumbai sev puri chaat recipe, arrange 6 papdis on a serving plate. You can either use fried papadi or baked papadi. Somedays my mom also prepares the sev puri in hollow puri
Top each papdi with a few potato cubes. If you are Jain, top it with boiled raw banana. For a variation, you can also add boiled chana and boiled moong on the sev puri.
Also, put little onions and sprinkle a little chaat masala over it. Jains can skip adding the onions and use tomatoes instead. I have used homemade chaat masala for this sev puri recipe.
Top it with 1 tsp of khajur imli ki chutney.
Drizzle ½ tsp of green chutney.
Finally, top with ½ tsp of garlic chutney. The quantity of all the chutneys can be adjusted as per your liking.
Put a ½ tsp lemon juice.
Sprinkle 1½ tsp of sev over each papdi.
Garnish with 1 tbsp of coriander
If in season then also sprinkle ½ tbsp of raw mangoes evenly over it.
Repeat steps 1 to 10 to make 3 more plates of sev puri. Serve the sev puri immediately to prevent it from getting soggy.
If you enjoyed this recipe of Mumbai roadside sev puri then also check out other popular chaat recipes like:
If you like sev puri recipe, then check out other chaat recipe ragda pattice. See detailed step by step raga pattice. Serves 4.
For The Ragda
1 cup safed vatana (dried white peas)
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
6 to 8 curry leaves (kadi patta)
a pinch of asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
2 tsp ginger-green chilli paste
2 tsp lemon juice
1/2 tsp garam masala
salt to taste
For The Patties
2 cups boiled , peeled and mashed potatoes
2 tbsp cornflour
3/4 cup chopped mint leaves (phudina)
1/4 cup chopped coriander (dhania)
1 tsp ginger (adrak) paste
1 tsp green chilli paste
1/2 tsp lemon juice
1/2 tsp sugar
salt to taste
2 tbsp peanut oil for cooking
Other Ingredients For Ragda Patties
4 tbsp sweet chutney
4 tsp green chutney
4 tsp garlic chutney
4 tbsp sev
4 tbsp finely chopped onions
For the ragda
For making the ragda, soak the dried white peas and keep them overnight.
Drain the peas using a strainer and discard the water.
Put the soaked peas in a pressure cooker, add approximately 2½ cups of water and pressure cook for 6 whistles or until the peas are soft. It is very important for the peas to be soft for this stuffed ragda patties recipe to ensure it is properly enjoyed by all.
Allow all the steam to escape before opening the lid. This is called the natural release method and is done by removing the pressure cooker from the hot burner and let the pressure drop by cooling down naturally.
Now we have to prepare the tempering to which we will add the peas. For the, heat the oil in a deep non-stick pan, add the mustard seeds, curry leaves and asafoetida and saute for 30 seconds.
Add the potatoes, mix well and saute on a medium flame for 30 seconds.
Add the cooked peas, turmeric powder, chilli powder, ginger-green chilli paste, garam masala, tamarind and salt, if required, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Switch off the flame and keep aside.
For the patties
For making the patties, combine the mint leaves, coriander in a deep bowl.
Add the ginger paste and green chilli paste and mix well using hands so that the pastes are evenly distributed.
Add the lemon juice, sugar and salt in a deep bowl and mix well. Keep aside.
Combine the boiled, peeled and mashed potatoes, cornflour and salt to taste in a deep mixing bowl.
Knead this mixture into a soft dough. Since the potatoes are very soft, its hard to give them a definite shape, that’s why we add cornflour the potatoes to ensure proper binding.
Divide the dough into 8 equal portions.
Take one portion and carefully flatten it between the palms of both your hands, making sure it does not break.
Place 2 tsp of the mint leaves and coriander mixture in the center of the flatten potato mixture.
Bring together the edges while lightly pressing the centre so that the filling does not fall out from the patty.
Completely seal the filling inside the potato and lightly press it again in between the palms of both hands to form a patty.
Repeat steps 5 to 8 to make 7 more patties.
Heat 1 tbsp oil on a tava (griddle).
Once the oil is hot, place the patties on the tava and let them cook on a medium flame for 2 to 3 minutes till golden brown on one side.
Turn the patties, drizzle with 1 tbsp of oil and let them cook on the other side on a medium flame for 2 minutes till golden brown.
How to proceed making the ragda patties.
For serving the ragda patties, place 2 patties in a shallow serving plate.
Pour 1/4th of the ragda evenly over it.
Drizzle 1 tbsp of sweet chutney, 1 tsp of green chutney and 1 tsp of garlic chutney evenly over the ragda.
Sprinkle 1 tbsp of sev evenly over it.
Top with 2 tbsp of finely chopped onions for the crunch.
Repeat steps 1 to 5 to make 3 more servings of ragda patties.
Serve this ragda patties chaat immediately.
Nutrient values (Abbrv) per plate
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