📝 About This Recipe
Hailing from the bustling streets of Mumbai, Sev Puri is a legendary chaat that offers an explosion of flavors and textures in every single bite. This dish features crisp papdis topped with buttery potatoes, crunchy onions, and a trio of sweet, spicy, and tangy chutneys, all finished with a generous mountain of fine sev. It is the perfect balance of sweet, salt, and heat, making it an addictive snack that captures the vibrant spirit of Indian street food culture.
🥗 Ingredients
The Base
- 24-30 pieces Flat Papdi (store-bought or homemade crisp flour crackers)
- 3 medium Potatoes (boiled, peeled, and mashed or finely cubed)
The Fresh Toppings
- 1 large Onion (very finely chopped)
- 1 medium Tomato (deseeded and finely chopped)
- 2 tablespoons Raw Mango (finely chopped, optional for seasonal tang)
The Essential Chutneys
- 1/2 cup Tamarind Date Chutney (sweet and tangy)
- 1/2 cup Green Chili Coriander Chutney (spicy and fresh)
- 1/4 cup Red Garlic Chutney (pungent and fiery)
The Garnish & Spice Mix
- 1.5 cups Nylon Sev (extra fine gram flour vermicelli)
- 2 teaspoons Chaat Masala (for sprinkling)
- 1 teaspoon Kashmiri Red Chili Powder (for color and mild heat)
- 1 teaspoon Roasted Cumin Powder (earthy aroma)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Begin by prepping your potatoes: boil them until tender, peel, and mash them lightly in a bowl. Season the potatoes with a pinch of salt and a half teaspoon of chaat masala to ensure the base layer is flavorful.
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2
Finely chop the onions, tomatoes, and raw mango. Ensure they are chopped into very small pieces so they sit perfectly on the small papdis.
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3
Arrange 6 to 7 papdis on a flat serving plate. For a standard party serving, you will likely fill 4 plates.
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4
Place a small portion (about a teaspoon) of the seasoned mashed potatoes onto the center of each papdi, pressing down slightly so it sticks.
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5
Add a layer of finely chopped onions over the potatoes, followed by the chopped tomatoes.
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6
Drizzle about half a teaspoon of the spicy green chutney over each papdi. Adjust according to your heat preference.
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7
Follow with a few drops of the fiery red garlic chutney. Be careful, as this chutney is usually very potent!
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8
Generously spoon the sweet tamarind date chutney over each piece. This acts as the 'glue' for the spices and sev.
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9
If using, sprinkle the finely chopped raw mango over the top for a bright, seasonal crunch.
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10
Sprinkle a pinch of chaat masala, roasted cumin powder, and red chili powder across all the papdis on the plate.
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11
Now for the namesake ingredient: cover the papdis completely with a thick layer of Nylon Sev. The papdis should be almost invisible under the golden sev.
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12
Garnish with a final flourish of fresh cilantro and a tiny squeeze of lemon juice across the plate.
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13
Serve immediately! Sev Puri must be eaten within minutes of assembly to prevent the papdis from becoming soggy.
💡 Chef's Tips
Use 'Nylon Sev' specifically; it is the thinner variety designed for chaat and provides the best texture. If your chutneys are too thick, thin them slightly with water so they can be easily drizzled. For the crunchiest experience, keep the papdis in an airtight container until the exact moment of assembly. Always taste your chutneys before starting; the balance of sweet, spicy, and sour is personal, so adjust the ratios to your liking. Avoid over-boiling the potatoes; they should be firm enough to hold their shape rather than being a sticky paste.
🍽️ Serving Suggestions
Serve with a hot cup of Masala Chai to contrast the cold, tangy flavors of the chaat. Pair with other Mumbai street favorites like Vada Pav or Pani Puri for a complete 'Chaat Party' menu. Offer a side of extra tamarind chutney for those who prefer a sweeter profile. Provide plenty of napkins; Sev Puri is famously messy but delightful to eat with your hands. A chilled glass of Nimbu Pani (Indian lemonade) acts as a refreshing palate cleanser between bites.