18 June 2014,14:44 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • For the papdi, in a mixing bowl, combine the flour with salt and oil and mix to a crumbly texture. Knead in enough water to make a smooth, stiff dough. Cover and set aside for 10 minutes.
  • Heat oil in a kadhai . Divide the dough into small marble-sized portions and roll out into small round puris.
  • Prick the puris with a fork and deep-fry on medium heat till golden and crisp. Remove and drain on absorbent paper.
  • For the sev, in a mixing bowl, combine the milk with oil and salt. Mix in just enough gram flour to form a thick dough-like batter.
  • Heat the same oil in which the puris were fried. Pass the sev batter through a very fine-holed sev press directly into the oil.
  • Deep-fry over medium heat till sev is crisp and very lightly coloured. Remove, drain on absorbent paper and crush
  • For the date and tamarind chutney, combine the dates and the water in which they were soaked, the tamarind pulp, sugar, chilli powder, salt and cumin seeds and grind-to a fine smooth paste. Transfer to a bowl.
  • For the green chutney, combine the coriander with mint, green chilli, ginger, salt and water and grind to a fine smooth paste. Transfer to a bowl.
  • For the garlic chutney, combine the garlic with chilli powder, salt and oil and grind to a fine smooth paste. Transfer to a bowl.
  • To assemble the sev puri, in a bowl, combine the potatoes, onions and green mango.
  • Arrange the papdis on a serving plate and top each one with a teaspoonful of the potato mixture.
  • Place a dollop of the date and tamarind chutney on the potato mixture and top with about ½ teaspoon green chutney. Top with about ¼ teaspoon garlic chutney and sprinkle over with chaat masala and lemon juice.
  • Top each prepared papdi with a sprinkling of sev and chopped coriander. Serve immediately.



  • 300 grams all-purpose flour
  • Salt to taste
  • Sesame Oil for deep-frying
  • Sev  
  • 300 ml milk
  • 200 ml Sesame Oil
  • 1 teaspoon salt
  • Gram flour, as required

Date and Tamarind Chutney

  • 10 dates, soaked in hot water
  • 5 tablespoons tamarind pulp
  • 3 tablespoons sugar
  • 1 teaspoon red chilli powder
  • Salt to taste
  • 1 teaspoon cumin seeds, lightly roasted

Green Chutney

  • 200 grams fresh coriander, roughly chopped
  • 200 grams fresh mint, roughly chopped
  • 2 green chilli, roughly chopped
  • 2-inch piece ginger, grated
  • Salt to taste

Garlic Chutney

  • 12 cloves garlic, roughly chopped
  • 1 teaspoon red chilli powder
  • 1 teaspoon salt
  • 2 tablespoon Sesame Oil

To assemble the Sev Puri

  • 4 large potatoes, boiled and finely chopped
  • 5 large onions, finely chopped
  • 4 tablespoons finely chopped unripe mango
  • 30 Papdi
  • 2 teaspoon chaat masala
  • 1 tablespoon lime juice
  • 200 grams fine Sev
  • 4 tablespoons chopped fresh coriander

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