Sev Puri Recipe (Papdi Chaat) - Indian Street Food Evening Snack
Papdi chaat is a famous Mumbai style chaat with crispy Indian Crackers topped with boiled potatoes, tamarind chutney and green chutney
The Sev Puri Recipe (Papdi Chaat) is a popular street food dish in India where the little crisp Indian crackers are layered with potatoes, chutneys, chaat masala, yogurt, and sev.
The Sev Puri also known as Papdi chaat is an all time favorite among all chats because of its crisp and tangy taste. With chutneys stocked away in the freezer, and papdi premade, one can whip up simple chaats like the sev puri for a quick tea time snack.
If you like weekend snack ideas that will go along with your tea and coffee then you must try -
- 20 Papdi puris , (flattened crisp puris)
- 1 cup Sweet Chutney (Date & Tamarind)
- 1 cup Green Chutney (Coriander & Mint)
- 2 Potatoes (Aloo) , boiled and diced small
- 2 Onions , finely chopped
- 1/2 cup Green Moong Sprouts
- 1/2 cup Sev
- 1/2 cup Curd (Dahi / Yogurt) , whipped
- Chaat Masala Powder , as required
- Cumin powder (Jeera) , as required
- Red Chilli powder , as required
- 2 sprig Coriander (Dhania) Leaves , for garnishing
How to make Sev Puri Recipe (Papdi Chaat) - Indian Street Food Evening Snack
To begin making the Sev Puri Recipe (Papdi Chaat); we first have to get all the ingredients ready and keep them all together by the side.
Making the Sev Puri Recipe (Papdi Chaat) is all about arranging and layering the different ingredients on a platter.
In a large bowl, combine the potatoes, sprouts, the 1/2 teaspoon of chaat masala, 1/2 teaspoon of cumin powder and a pinch of red chilli powder. Stir well to combine. Check the salt and spice levels and adjust to suit your taste. Keep this aside.
Lay the papdi in large platter or in individual plates.
Spoon the potato sprout mixture over the papdi. Add 1 tablespoon of whipped yogurt, 1 teaspoon of date and tamarind chutney and 1 teaspoon of green chutney over each papdi.Sprinkle the onion, coriander leaves and the
Sprinkle the onion, coriander leaves and the sev generously over each of the papdis and serve immediately.
Sev Puri dish tends to get soggy fast, so it tastes best when consumed immediately.