How to make Sev Puri -
A simply irresistible popular street food of Mumbai which can leave you asking for more
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Crisp papdis (मैदे की पापड़ी), Thin sev
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Fried Fish in Banana Leaves Vegetable frankie Barbecue Sauce Murukku
Sev Puri Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Sev Puri Recipe
Crisp papdis 32
Thin sev to garnish
Medium potatoes boiled, peeled and mashed 4
Onion chopped 4 tablespo to garnish
Fresh coriander leaves chopped 2 tablespo to garnish
Black salt to taste
Chaat masala to taste
Red chilli powder to taste
Salt to taste
Green chutney as required
Red chilli-garlic chutney as required
Sweet tamarind chutney as required
Masala chana dal for garnishing
Masala peanuts for garnishing
Method
Step 1
Crush potatoes into a bowl, add onions, coriander leaves, black salt, chaat masala, red chilli powder and salt and mix well.
Step 2
For each portion, place 8 papdis on a plate, top each with the potato mixture.
Step 3
Drizzle 1 tablespoon each of green chutney, red chilli garlic chutney and sweet tamarind chutney over them. Sprinkle some black salt, some red chilli powder, some salt, some masala chana dal, some masala peanuts, some onions, some coriander leaves and plenty of sev and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
