Sev Batata Puri Chat Recipe

Reheat or crisp puris

If using ready-made puris that are soft, heat 1/2 to 1 cup oil in a shallow pan over medium heat. Fry each puri for 10–20 seconds, turning once, until crisp but not browned. Drain on paper towels. If puris are store-bought and already crisp, skip frying and keep covered to avoid humidity.

Par-cook potatoes and peas: place diced potatoes and peas in a pot, cover with water, add a pinch of salt and boil until potatoes are tender but firm (about 8–10 minutes). Drain well and set aside to cool slightly.

Tempering and seasoning: in a medium skillet heat 1 tablespoon oil over medium heat. Add mustard seeds and let them pop (about 30 seconds), then add cumin seeds and sauté 10 seconds. Add turmeric powder, red chili powder and stir quickly to combine.

Combine and mash: add the drained potatoes and peas to the skillet, sprinkle salt and amchur powder (or chaat masala). Toss gently and lightly mash some of the potatoes with the back of a spoon so the mixture holds together but still has chunks. Cook 2–3 minutes so flavors marry. Stir in chopped cilantro and green chili (if using). Remove from heat and let the filling cool to room temperature.

Sweet-tangy tamarind chutney

If using ready tamarind pulp, combine 3 tablespoons tamarind pulp with 2 tablespoons jaggery and about 2–4 tablespoons water in a small saucepan. Heat gently until jaggery melts and sauce thickens slightly (2–3 minutes). Taste and adjust sweetness/tang, then cool to room temperature.

Mint-coriander chutney

In a blender, combine 1 cup fresh mint leaves, 1/2 cup cilantro, 1 green chili, 1 tablespoon lemon juice, 1/2 teaspoon salt and 2–3 tablespoons water. Blend to a smooth, slightly coarse chutney adding additional water 1 teaspoon at a time as needed. Taste and adjust salt/lemon. Chill briefly.

Arrange puris on a large platter or serve individually. Spoon about 1 to 1 1/2 tablespoons of the potato-pea mixture into the center of each puri.

Top each filled puri with about 1 teaspoon tamarind chutney and 1 teaspoon mint chutney (adjust to taste).

Sprinkle over finely chopped onion (about 1 teaspoon per puri), chopped tomato (1 teaspoon), a pinch of roasted peanuts, a few pomegranate arils (if using) and a generous pinch of sev (about 1–2 tablespoons per puri depending on size).

Finish each puri with a light dusting of chaat masala and a tiny pinch of black salt. Garnish platter with remaining sev, cilantro leaves and lemon wedges on the side.

Serve immediately so puris stay crisp. If preparing ahead, keep components separate (puri, potato filling, chutneys, sev) and assemble just before serving.