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Sev Puri Recipe

Name: AMAYA Real Indian Foods Sev Puri Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 24 pieces store-bought puris or mini flat papdis (crispy crackers); 2 cups medium Yukon Gold or russet potatoes (peeled, boiled until tender); 1 cup red onion (finely diced); 1 cup fresh cilantro (finely chopped); 1 piece green chili (finely chopped, optional); 2 tbs fresh lime juice; 1 tsp chaat masala; 1 tsp salt; 1 tsp roasted cumin powder; 6 tbs tamarind-date chutney (imli chutney), store-bought or homemade; 6 tbs mint-coriander chutney (green chutney), store-bought or homemade; 1 cup plain yogurt (whisked until smooth); 1 tsp sugar (to balance yogurt, optional); 0.25 tsp salt (for yogurt); 2 cups sev (thin chickpea flour noodles); 0.5 cup finely chopped tomato; 0.5 cup pomegranate arils (optional); 0.25 cup finely chopped fresh cilantro; 0.25 cup finely chopped raw mango or chaat mango (optional, seasonal); 0.25 tsp red chili powder (optional); 0.5 tsp dry roasted cumin powder

Inspired by AMAYA Real Indian Food

Time35m

Serves4

Crispy crackers as a base topped with mixture of potatoes, onions, homemade chutneys and yogurt.

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Ingredients

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Sev Puri bases

24 pieces store-bought puris or mini flat papdis (crispy crackers)

Potato mixture

2 cups medium Yukon Gold or russet potatoes (peeled, boiled until tender)

1 cup red onion (finely diced)

1 cup fresh cilantro (finely chopped)

1 piece green chili (finely chopped, optional)

2 tbs Fresh lime juice

1 tsp chaat masala

1 tsp Celtic sea salt

1 tsp roasted cumin powder

Chutneys & yogurt

6 tbs tamarind-date chutney (imli chutney), store-bought or homemade

6 tbs mint-coriander chutney (green chutney), store-bought or homemade

1 cup plain yogurt (whisked until smooth)

1 tsp sugar (to balance yogurt, optional)

1/4 tsp salt (for yogurt)

Toppings & garnishes

2 cups sev (thin chickpea flour noodles)

1/2 cup finely chopped tomato

1/2 cup pomegranate arils (optional)

1/4 cup finely chopped fresh cilantro

1/4 cup finely chopped raw mango or chaat mango (optional, seasonal)

1/4 tsp red chili powder (optional)

1/2 tsp dry roasted cumin powder

Method

Sev Puri bases

Prepare bases

Arrange 24 puris or mini papdis on a large serving platter just before assembling so they remain crisp. If puris are slightly soft, crisp them in a 350°F (175°C) oven for 3–4 minutes and cool briefly.

Potato mixture

Boil and mash potatoes

Boil whole peeled potatoes until fork-tender, about 15–20 minutes depending on size. Drain and let cool slightly, then roughly mash with a fork so small lumps remain. Measure 2 cups mashed potatoes for the recipe.

Combine potato salad

In a mixing bowl combine the mashed potatoes, finely diced red onion (1 cup), chopped cilantro (1 cup), chopped green chili (if using), lime juice (2 tbs), chaat masala (1 tsp), roasted cumin powder (1 tsp) and salt (1 tsp). Taste and adjust salt, lime or chaat masala as desired. Keep the mixture covered at room temperature.

Chutneys & yogurt

Prepare chutneys

If using store-bought chutneys, transfer to small bowls for easy spooning. For homemade: warm tamarind-date chutney slightly so it pours easily. Blend mint-coriander chutney until smooth and adjust salt and lemon as needed.

Whisk yogurt

Whisk 1 cup plain yogurt until smooth. Stir in 1 tsp sugar and 1/4 tsp salt to balance flavor (optional). Chill until ready to assemble. Transfer into a small squeeze bottle or bowl for easier drizzling.

Toppings & garnishes

Prepare garnishes

Rinse and drain pomegranate arils and chop tomatoes, fresh cilantro and raw mango (if using). Keep sev in a bowl at room temperature to avoid sogginess.

Assemble Sev Puri

Spoon potato mixture onto puris

Working in small batches so puris stay crisp, place about 1–1.5 tablespoons of the potato mixture onto the center of each puri (about 24 puris). Press gently to form a small mound that will hold toppings.

Layer chutneys

Drizzle about 1/2 teaspoon tamarind-date chutney and 1/2 teaspoon mint-coriander chutney over the potato on each puri. Adjust amounts slightly to taste; total chutney usage per puri is roughly 1 tsp combined.

Add yogurt

Spoon or drizzle about 1 teaspoon of the whisked yogurt over each puri to lightly coat the potato and chutneys.

Finish with garnishes

Top each puri with a pinch (about 1 tablespoon) of sev, a few pieces of chopped tomato, a few pomegranate arils (if using), a sprinkle of roasted cumin powder (a pinch), a light dusting of red chili powder (optional), and a small sprinkle of chopped cilantro.

Serve immediately

Serve the assembled sev puris immediately on the platter. Provide extra sev and chutneys on the side for refill. Note: sev puri is best eaten right after assembly to keep the puris crisp; assembled puris will become soggy within 10–15 minutes.