The Chef

Restaurants

Meals

Drinks

Restaurants›NEW AMAYA REAL INDIAN FOOD›Sev Puri Recipe

Sev Puri Recipe

Name: NEW AMAYA REAL INDIAN FOODs Sev Puri Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 24 pieces plain round puri (or small store-bought papdi/puri); 1 cups sev (thin sev); 0.25 cups fennel/mint chivda or crushed boondi (optional crunchy garnish); 3 pieces medium potatoes (peeled and cubed); 1 tsp oil (for boiling/finishing); 1 tsp chaat masala; 0.5 tsp salt; 0.25 tsp red chili powder; 1 pieces small red onion (finely chopped); 0.5 pieces tomato (finely chopped, optional); 2 tbsp fresh cilantro (finely chopped); 1 pieces green chilies (finely chopped, optional); 1 cups plain thick yogurt (whisked until smooth); 1 tsp powdered sugar (optional, to slightly sweeten yogurt); 0.125 tsp salt (for yogurt); 3 tbsp tamarind paste; 2 tbsp jaggery (or brown sugar); 2 tbsp water (for tamarind chutney); 0.25 tsp salt (for tamarind chutney); 0.5 tsp ground roasted cumin powder; 1 cup fresh cilantro; 0.5 cup fresh mint leaves; 1 pieces green chilies (for cilantro-mint chutney); 1 tbsp lemon juice (for chutney); 0.25 tsp salt (for cilantro-mint chutney); 1 tsp sugar (to balance chutneys); 0.5 tsp roasted cumin powder; 0.5 tsp chat masala (additional); 0.25 tsp black salt (optional); 0.25 cups finely chopped sev (extra)

Inspired by NEW AMAYA REAL INDIAN FOOD

Time35m

Serves4

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

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sev Puri bases & crisp components

24 pieces plain round puri (or small store-bought papdi/puri)

1 cups sev (thin sev)

1/4 cups fennel/mint chivda or crushed boondi (optional crunchy garnish)

Potato filling

3 pieces medium potatoes (peeled and cubed)

1 tsp oil (for boiling/finishing)

1 tsp chaat masala

1/2 tsp Celtic sea salt

1/4 tsp red chili powder

Fresh toppings

1 pieces small red onion (finely chopped)

1/2 pieces tomato (finely chopped, optional)

2 tbsp fresh cilantro (finely chopped)

1 pieces green chilies (finely chopped, optional)

Yogurt & cream

1 cups plain thick yogurt (whisked until smooth)

1 tsp powdered sugar (optional, to slightly sweeten yogurt)

1/8 tsp salt (for yogurt)

Chutneys (homemade quick versions)

3 tbsp tamarind paste

2 tbsp jaggery (or brown sugar)

2 tbsp water (for tamarind chutney)

1/4 tsp salt (for tamarind chutney)

1/2 tsp ground roasted cumin powder

1 cup fresh cilantro

1/2 cup fresh mint leaves

1 pieces green chilies (for cilantro-mint chutney)

1 tbsp lemon juice (for chutney)

1/4 tsp salt (for cilantro-mint chutney)

1 tsp sugar (to balance chutneys)

Garnishes & finishing spices

1/2 tsp roasted cumin powder

1/2 tsp chat masala (additional)

1/4 tsp black salt (optional)

1/4 cups finely chopped sev (extra)

Method

Sev Puri bases & crisp components

Prepare bases

Arrange 24 puris/papdis on a large platter just before assembling so they remain crisp. If using store-bought puris, check for any broken pieces and discard. Keep sev in a bowl covered so it stays crisp.

Potato filling

Cook and season potatoes

Place cubed potatoes in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until tender (about 10–12 minutes). Drain and let cool slightly. Roughly mash or coarsely crush the potatoes so there are small lumps for texture. Stir in 1 tsp oil, 1 tsp chaat masala, 1/2 tsp salt (adjust to taste), and 1/4 tsp red chili powder. Mix thoroughly and set aside to cool to room temperature.

Fresh toppings

Prep fresh elements

Finely chop 1 small red onion, half tomato (if using), cilantro, and green chili. Keep them refrigerated until assembly to keep them crisp and cool.

Yogurt & cream

Whisk yogurt

Whisk 1 cup thick plain yogurt until smooth and slightly loose but still thick enough to dollop. Add 1 tsp powdered sugar and 1/8 tsp salt; whisk again. Taste and adjust sweetness/salt so the yogurt is mildly sweet and tangy. Chill until ready to use.

Chutneys (homemade quick versions)

Make tamarind-date-style chutney

In a small bowl combine 3 tbsp tamarind paste, 2 tbsp jaggery (or brown sugar), 2 tbsp water, 1/4 tsp salt, 1/2 tsp roasted cumin powder and 1 tsp sugar. Stir until jaggery dissolves and consistency is pourable but slightly thick. Adjust sweetness and tang by adding more water or jaggery as needed. Keep at room temperature.

Make cilantro-mint green chutney

In a blender combine 1 cup cilantro, 1/2 cup mint leaves, 1 green chili, 1 tbsp lemon juice, 1/4 tsp salt and 1 tsp sugar. Add 1–2 tbsp water and blend to a smooth, bright-green chutney. Taste and adjust salt, lemon or sugar. Transfer to a bowl and refrigerate until assembly.

Garnishes & finishing spices

Final seasonings

Measure out roasted cumin powder, extra chaat masala and black salt so they're ready to sprinkle while assembling. Keep extra sev available for a final crunchy finish.

Assembling Sev Puri

To assemble, work quickly so puris stay crisp. On each puri: place about 1 to 1 1/2 teaspoons of the spiced potato mixture in the center, followed by a small pinch (about 1/2 teaspoon) of finely chopped onion and tomato. Drizzle about 1 teaspoon green chutney and 1 teaspoon tamarind chutney over each puri. Add a small dollop (about 1 teaspoon) of the whisked yogurt on top (optional if you prefer less yogurt).

Sprinkle a pinch (about 1/8 tsp equivalent) of roasted cumin powder, 1/8 tsp chaat masala and a tiny pinch of black salt over each puri. Finish by generously topping each bite with sev (about 1 tablespoon per puri) and a little extra chopped cilantro. If desired, add the optional crushed boondi or chivda for extra texture.

Serve assembled sev puris immediately on the platter. Provide extra chutneys and sev at the table so guests can adjust flavors and crunch. Leftover components (except assembled puris) can be refrigerated for 2–3 days; assembled puris will become soggy if stored.