Sev puri - spicy, sweet and tangy to taste with so many different textures and flavours mingling - is another delicious chaat which I love. It is simple yet tasty and is easy to prepare at home.
Sev Puri is a street food that originates from Pune, Maharashtra in India. It is widely seen in all Chaat outlets in Bangalore.
It takes about an hour to prepare 6 servings of Sev Puri.
Ingredients:
For puri:
Rava - 1 cup
Maida - 2 tbsp
Oil - 3 tbsp + for frying
Warm water - 1/4 cup
For Aloo stuffing:
Potato - 3 meduim sized (boiled and mashed)
Onion - 1/2 medium sized (finely chopped)
Green chilli - 1 (finely chopped)
Cumin powder - 1/2 tsp
Chaat masala - 1/2 tsp
Red chilli powder - 1/2 tsp
Aamchur powder - 1/2 tsp
Salt - to taste
For green chutney:
Green chillies - 10
Ginger - 1 inch
Coriander seeds - 2 tsp
Coriander leaves - 1/4 bunch
Salt - to taste
For meetha paani:
Tamarind - 100g
Jaggery - 100g
Cumin powder - 1 tsp
Red chilli powder - 1/2 tsp
Salt - 1/2 tsp
For Assembling:
Black channa dal - 1 cup (boiled with little salt)
Onion - 4 tbsp (finely chopped)
Sev - as required
Coriander leaves - 2 tbsp (chopped)
Method:
Firstly, in a large bowl mix rava and maida. Add 3 tbsp oil, crumble and mix well making sure the rava turns moist. Now add warm water little at a time and start to knead. Knead for 5 to 8 minutes or until the dough is formed. Sprinkle water as required and knead to a smooth and soft dough. Cover the dough and rest for 20 minutes. After 20 minutes, continue to knead for 2 more minutes. Roll and flatten the dough making sure it is thin. Cut out small circles using a cap or lid and deep fry in hot oil. Flip over once the puri puffs up. Fry on medium flame until it turns golden brown and crisp from both the sides.
In a mixing bowl, add the boiled and mashed potatoes. Add chopped onion, chopped green chilli, cumin powder, chaat masala,red chilli powder, aamchur powder and salt and mix well.
Grind green chillies, ginger, coriander seeds, coriander leaves and salt. Add little water as required to form chutney consistency.
Soak tamarind with jaggery and a little water. Squeeze out the tamarind and add cumin powder, red chilli powder, salt and mix.
On a plate arrange 6-7 puris with a small hole. Stuff the aloo stuffing. Add the boiled black channa and chopped onion. Add a spoon each of green chutney and Sweet chutney into the puris. Add as much sev as you like and garnish with chopped coriander leaves.
You can also make Dahi Sev puri with the same ingredients by adding curds to it. I have also added few pomegranate seeds to the Dahi sev puri to add a little more flavor to it.
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