Recipe for Sev Puri
Recipe for Sev Puri
Sev Puri or Sev Batata Puri is one of our favourite evening snacks at home. With so many stalls selling these chaats on the Streets of Mumbai, there is no chance that you haven’t enjoyed a delicious Sev Puri in your neighbourhood!And let’s admit it, we all have that “favourite bhaiyya” and we feel there is nobody who can make Sev Puri or any of our favourite chaats better than him.As I always say in most of my posts that Street Food is something that I miss terribly about Mumbai. And although we get everything available here in Dubai in the most fancy of platings, I still want my Sev puri served in that Magazine paper or a Newspaper…it’s an unexplainable emotion!When in Mumbai, Mum makes Chaats for Dinner sometimes. And we purchase the puris from a local vendor and all we have to do is prepare the other ingredients.But living in Dubai, I’ve learned to make everything from scratch using Mum’s recipe and some tricks and tips by watching some food videos.Here’s my recipe for Sev Puri. Do give it a try! Trust me,if you love to cook, this will take you on a different trip because everything is made from scratch. Surprise your family! These were my Bitter Better’s words “you’ll give the Bhaiyyas and the Big shots a run for the Money! Masterchef material this is” And In my mind this is what I went through “The lockdown has toned my bugger off so much that he’s shooting compliments after compliments or is it that my cooking skills are really improving…..hmmmmmm Food for thought” hahahahaa
Servings 15 puris
Ingredients
Ingredients for the Papdi
- 1 Cup All Purpose Flour
- ½ Tspn Salt
- 1 Tbspn Oil
- ¼ Tspn Carom seeds (Ajwain) – optional
- ¼ Tspn Cumin seeds (Jeera) – optional
- Oil for Deep frying
- Water for kneading
Ingredients for the Sev
- 3 Tbspn Rice Flour
- 1 Tbspn Semolina
- ¼ Tspn Turmeric powder
- 1 Tbsp oil
- 1.5 Tbspn Water
Ingredients for the Meetha Chutney
- ¼ Cup Tamarind(without seeds)
- 15 Medium sized Dates(de seeded)
- ½ Cup Jaggery
- 2 Tbspn Sugar
- 1 Tspn Cumin Seeds(dry roasted & crushed into a powder)
- ½ Tspn Fennel Seeds(dry roasted & crushed into a powder)
- ½ Tspn Red Chilly Powder
- ½ Tspn Black Salt
- ½ Tspn Ginger Powder
- 4 cups water
Ingredients for the Spicy Green Chutney
- 6 Green Chillies
- ½ Cup Fresh Coriander
- ½ Cup Mint Leaves
- ½ Tspn Salt
- 1 inch Ginger
Ingredients for the Spicy Red Chutney
- 10 Kashmiri chillies(soaked in 1.5 Cups Hot Water for 1hour)
- 6 Garlic cloves(roughly chopped)
- ½ Tspn Salt
- 1 Tbspn Water(for grinding the chutney)
Other Ingredients for the Sev Puri
- 1 Onion (chopped fine)
- 1 Tomato (chopped fine)
- 1 Potato (peeled, washed, boiled with salt and mashed)
- 1-2 Tbspn salted chana Dal(optional)
- Some finely cut Raw Mango(optional)
- 1 Lemon
- 2-3 Sprigs of Fresh Coriander(chopped fine)
Instructions
Follow these steps to make Papdis
- Add all the ingredients in a bowl
- Then knead all this into a dough by adding water little by little
- Make a Big ball and roll it into a thin sheet and With the help of a fork, randomly pierce the sheet all acrossNote: Piercing the discs will help the puris/papdi remainflat and will prevent it from puffing up in the oil
- Using a round cutter, cut circles
- In a skillet heat oil for deep frying
- Once the oil turns hot, fry the discs in batchesNote: The oil has to be on medium heat. If the Oil is hot,there are chances of the papdis puffing up.
- Once it starts turning brown, just keep turning them at intervals. Once the oil stops bubbling it means the papdis are ready.
- Remove them from the oil and transfer them on a kitchen paper napkin to drain off any excess oil.You can use up what you require and store the remaining in an airtight container
Follow these steps to make the Sev
- In a bowl, mix the dry ingredients
- Then add the oil a and water and knead it into a dough
- Heat Oil in a skillet on medium flame
- Grease the Sev Maker with Oil and stuff the Sev maker with some of the Sev dough
- Once the oil turns hot, press the dough down into the hot oil and let it fryNote: I’ve used my Garlic crusher since I don't have a Sev maker
- Once the oil stops bubbling, remove the sev on a kitchen paper towel to drain off all the extra oil
- Once the Sev cools at room temperature, the Sev is ready to use. You can crush and sprinkle it as you like!
- My little Sev Innovation Story that I’m super excited about,so I’m sharing it here 😊: The traditional Sev is usually made using Gram flour.I’ve tried making Sev with Gram flour, but it’s always been a total disaster. This time when I tried adding rice flour and semolina to the gram flour mixture, I noticed it was getting a little better while frying, but still a disaster. That’s how I decided to make the Sev with Rice flour and Semolina and skipped the Gram flour and yayyyy it worked! Since I don’t have a Sev maker, I made the sev using my Garlic crusher! So cool right! You can also make it with a ginger grater, it’s just that it doesn’t become extremely fine but these were my lockdown inventions! Hahaha.. I had no choice. If you’re using a Garlic crusher, you will have to grease the crusher with oil first and then continue making the Sev. The pic that you see is the one with gram flour in it and I've used my ginger grater
Follow these steps to make the Meetha Chutney
- Soak the Dates and Tamarind in 3 Cups of Water for about 30 minutes
- Boil this mixture until the dates and tamarind becomes soft and the mixture turns thick
- Grind the Dates and Tamarind to a smooth fine paste and strain it using a strainer
- Mix the Jaggery and remaining 1 cup water into the Date and Tamarind mixture and cook it until the jaggery completely melts
- Then add the Cumin powder, Fennel Powder, Red Chilly powder,Black salt, Sugar and Ginger powder and stir it wellAlso, by adding red chilly powder, and all the other spices into the Meetha chutney, it will elevate the flavour of the chutney
- Continuously stir the chutney and allow it to boil until it turns thick.Once it turns thick, you can decide at what consistency to turn the heat off. Here the choice is yours.Meetha chutney is ready. Keep it aside to cool. Once it comes down to room temperature, you can keep it in the refrigerator
Follow these steps to make the Spicy Green Chutney
- Make a smooth paste of all the ingredients mentioned under the ingredients list
Follow these steps to make the Spicy Red Chutney
- In a Mixer grinder add the Soaked chillies, garlic and salt and grind using water little by little to a smooth thick consistency
To make the Sev Puri
- Place the Papdis on a PlateFirst add the Potato then the onion and tomato. Sprinkle some salt and chaat masala if you likeThen add all the chutneysTop it with some Sev and you can finish it off with some fresh cut coriander and sprinkle some finely chopped Raw Mango and Spicy Chana Dal and lastly squeeze some lime all over the Sev Puri ! Yummmmm!
