Sev Puri Recipe- Homemade Street Food with Green & Tamarind Chutney

Last Updated on 2 months by Neha Deshmukh

Sev Puri Recipe- Homemade Street Food with Green & Tamarind Chutney

Hey everyone! If you’ve ever wandered the bustling streets of India, you have to have come across Sev Puri. It’s that explosion of flavors and textures – crispy, tangy, sweet, spicy – all in one bite! I remember the first time I tried it, I was instantly hooked. Now, I love making it at home, and I’m so excited to share my recipe with you. It’s easier than you think, and trust me, the homemade version is so worth it.

Why You’ll Love This Recipe

This Sev Puri recipe brings the magic of Indian street food right to your kitchen. It’s perfect for parties, get-togethers, or even just a fun weekend snack. Plus, making your own chutneys takes the flavor to a whole new level. You get to control the spice and sweetness, tailoring it exactly to your liking. It’s a little bit of effort, but honestly, it’s a labor of love!

Ingredients

Here’s what you’ll need to create this delightful treat:

• 20 pieces papdi (crispy puris)
• 2 medium potatoes, boiled & cubed (about 300g)
• 1 onion, finely chopped (about 100g)
• 1 tomato, finely chopped (about 100g)
• 0.5 cup sev (gram flour vermicelli) (about 60g)
• 2 tbsp green chutney
• 2 tbsp sweet tamarind-date chutney
• 1 tsp red chili-garlic chutney
• 1 tsp chaat masala
• 0.5 tsp roasted cumin powder
• 0.5 tsp black salt
• 2 tbsp fresh coriander leaves, chopped
• 1 lemon, cut into wedges

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Papdi Quality: Seriously, good papdi is key! Look for papdis that are nice and crispy, not stale or broken. You want that satisfying crunch with every bite.
• Sev Varieties: There are different types of sev available. The thin, crispy kind is traditional, but you can experiment with thicker sev for a different texture.
• Chutney Spice Levels: Chutney spice levels vary a lot regionally. My family likes a good kick, so I tend to add a bit more green chili to my green chutney. Feel free to adjust to your preference!
• Potatoes: I prefer using a waxy potato like Yukon Gold, as they hold their shape well when cubed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Chutneys: First, let’s make those amazing chutneys. For the green chutney, blend 2 cups coriander leaves, 1 tsp green chilies, 1-inch ginger, ½ tsp cumin powder, ½ tsp chaat masala, ½ tsp lemon juice, and salt. Refrigerate. For the red chili chutney, soak 15-16 dried Kashmiri chilies, blend with 8-9 garlic cloves and salt. Keep it thick. Finally, cook the tamarind-date chutney by simmering ½ cup tamarind, ½ cup dates, 2 cups water, ¼ cup jaggery, and spices (red chili, coriander, ginger, cumin powders) until thickened. Strain and cool.
2. Assemble the Sev Puri: Arrange the papdis neatly on a plate.
3. Add the Toppings: Now comes the fun part! Top each papdi with a spoonful of the cubed potatoes, followed by a sprinkle of chopped onions and tomatoes.
4. Drizzle with Chutneys: Drizzle each papdi with a generous amount of green chutney, sweet tamarind-date chutney, and a tiny bit of the red chili-garlic chutney. Don’t be shy!
5. Spice it Up: Sprinkle a pinch of chaat masala, roasted cumin powder, and black salt over each puri.
6. Garnish & Serve: Generously garnish with sev and fresh coriander leaves. Squeeze a wedge of lemon juice over everything just before serving. Serve immediately for the best crunch!

Expert Tips

• Assemble just before serving: This is crucial! The papdis will get soggy if assembled too far in advance.
• Chutney Consistency: Adjust the water in the chutneys to get your desired consistency.
• Potato Prep: Make sure your potatoes are cooled before cubing – it makes them easier to handle.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Sev Puri Adaptation: Simply ensure your sev is vegan-friendly (some contain traces of dairy).
• Gluten-Free Papdi Options: You can find gluten-free papdis online or at specialty Indian grocery stores.
• Spice Level Adjustments: My friend, Priya, loves things super spicy, so she adds a pinch of cayenne pepper to her chutneys. Feel free to experiment!
• Navratri/Festival Adaptations: During Navratri, you can skip the potatoes and onions for a fasting-friendly version.

Serving Suggestions

Sev Puri is fantastic on its own as a snack. But it also makes a great appetizer for a larger Indian meal. I love serving it with a side of masala chai!

Storage Instructions

Honestly, Sev Puri is best enjoyed fresh. However, you can store the chutneys separately in airtight containers in the refrigerator for up to 3-4 days. The papdis and sev are best stored in airtight containers at room temperature to maintain their crispness.

FAQs

Let’s answer some common questions:

• Can I make the chutneys ahead of time? Absolutely! Making them a day in advance actually allows the flavors to meld together even more.
• What is the best way to keep the papdis crispy? Store them in an airtight container. Avoid storing them in the fridge, as the moisture can make them soggy.
• Can I use store-bought chutneys? You can, but homemade chutneys really elevate the flavor. If you’re short on time, look for good-quality store-bought options.
• What kind of potatoes are best for Sev Puri? Waxy potatoes like Yukon Gold hold their shape well.
• How can I adjust the sweetness of the tamarind chutney? Add more or less jaggery to suit your taste. You can also add a squeeze of lemon juice to balance the sweetness.

Enjoy making (and eating!) this delicious Sev Puri. Let me know how it turns out in the comments below!