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.
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"