Name: Sev Puri
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 12 Flat Puris, papdi, crisp and flat; 2 Potato, boiled, peeled, and finely mashed; 1 Onion, very finely chopped; 1 Tomato, very finely chopped, deseeded; 2 tbsp Raw Mango, finely chopped (crucial for authentic taste, optional if out of season); 2 tbsp Dry Garlic Chutney, spicy red garlic chutney; 3 tbsp Green Chutney, spicy mint-coriander base; 3 tbsp Tamarind Chutney, sweet meethi chutney; 1 tsp Chaat Masala; ½ tsp Black Salt, kala namak; 1 tsp Lemon Juice; 1 cup Nylon Sev, fine sev, use generously; 2 tbsp Coriander Leaves, chopped

15 mintotal

Prep 15 min

Serves: 2
Difficulty: Easy
Spice: Spicy

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Method

Arrange the flat crispy puris on a large serving plate in a single layer.
Place a small portion of the mashed boiled potatoes on top of each puri.
Top the potatoes with a generous pinch of finely chopped onions and tomatoes.
If using, sprinkle the finely chopped raw mango. It provides an irreplaceable, sharp, tangy street-style bite.
Lightly sprinkle chaat masala and black salt over all the puris.
Now layer the chutneys: Add a tiny dab of the fiery red garlic chutney to each puri.
Follow with a generous drizzle of the spicy green chutney and the sweet tamarind chutney over every piece.
Squeeze just a few drops of fresh lemon juice across the plate.
Bury the puris completely under a mountain of Nylon Sev. You should barely be able to see the fillings beneath.
Garnish with freshly chopped coriander leaves and serve instantly before the moisture softens the puris.

How to tell it's done

A crisp, dry base holding wet, highly pungent and sweet chutneys, completely dominated by the airy, salty crunch of fine sev on top.

Getting it right

Tip

Sev puri uses no yogurt at all. The flavour comes entirely from the balance of the three contrasting chutneys: spicy green, sweet brown and fiery red garlic.

What to serve it with

Proper finger food. Pop the whole loaded puri into your mouth in one bite so you get all the flavours at once.

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Ingredients