Sev puri

Flat papri topped with potato and chickpeas and buried in sev, served without sauce.

Vegan.

Ingredients

• 24 papri, flat crisp puris
• 300 g potatoes, boiled and diced small
• 150 g cooked chickpeas
• 1 onion, chopped fine
• 100 g fine sev
• 3 tablespoons tamarind chutney
• 3 tablespoons green coriander chutney
• 2 teaspoons chaat masala
• a handful of coriander leaves

Method

1. IT IS SERVED WITHOUT SAUCE, AND THE SEV IS THE GARNISH ITS NAME IS FOR. Its article says both plainly: sev puri IS USUALLY SERVED WITHOUT SAUCE, and the dish IS THEN GARNISHED WITH THE SIGNATURE INGREDIENT, SEV, WHICH IS THIN, CRUNCHY NOODLES. That is the whole difference from its two nearest neighbours: panipuri is flooded with water and dahi puri is loaded with yoghurt, and this one is dressed only in chutney and then covered.
2. FLAT PAPRI, OR HOLLOW PURIS, AND THE ARTICLE ALLOWS BOTH. It CONSISTS OF SMALL, ROUND PURIS OR FLAT PAPRIS TOPPED WITH A FILLING AND GARNISHED WITH SEV, and FLAT PAPRI MAY BE USED INSTEAD OF ROUND PURI. Flat is easier: each one is a plate rather than a cup.
3. THE FILLING IS POTATO AND CHICKPEAS AND IT IS CUT SMALL. Its article's list is exactly that -- THE FILLING VARIES; IT MAY INCLUDE POTATOES AND CHICKPEAS. Dice the potato to five millimetres: anything bigger tips the papri over.
4. THE POTATO IS COLD AND DRY. Boiled, drained, spread out and left. Warm potato softens the papri from underneath before it reaches the table.
5. LAY THE PAPRI OUT IN ONE LAYER FIRST. Twenty-four of them, flat on a plate, not stacked. Everything that follows goes on top of them in place.
6. A SPOONFUL OF FILLING ON EACH, THEN A DRIBBLE OF EACH CHUTNEY. Tamarind for the sweet-sour and coriander for the heat. Keep both off the papri's rim or it goes soft where you pick it up.
7. THEN THE SEV, POURED OVER THE WHOLE PLATE UNTIL THE PAPRI IS HIDDEN. A hundred grams for twenty-four looks excessive and is correct: the article calls sev the signature ingredient, and the dish carries its name.
8. CHAAT MASALA AND CORIANDER OVER, AND SERVE IT AT ONCE. Its article notes dahi puri is a VARIANT OF SEV PURI THAT USES DAHI (YOGHURT) AS A TOPPING, with SOUR DAHI USED TO COMPLEMENT SWEET AND SPICY FLAVOURS OF THE CHUTNEYS -- the same plate with yoghurt added and the sev reduced.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under India · All recipes