Another popular street food of Mumbai is the Sev Puri. In my previous posts, I had mentioned 2 other recipes of popular street food in Mumbai, Ragda pattice and Paani puri. Served with a sweet and tangy sauce with crispy puris (whole wheat crackers) topped with potatoes, tomatoes, onions, sweet and green chutneys and finished with sev (gram flour savoury), this one is my favourite, any day.
I have some fond memories of my childhood when mom used to make these at home while I was in school and college often, in addition to bhel puris. 30 – 35 years back, when dad was employed in Calicut, no restaurants or street hawkers would sell chats there and mom used to miss those Mumbai chats, being brought up there. So, she ended up making all these at home and we got a taste of the mumbai chaat culture.
I have mentioned the recipe for the sweet chutney, coriander-mint chutney and papdi (flat wheat/all purpose flour crackers) below. The papdis can be made and stored well ahead in an air tight container.
Knead the dough 
Roll it out 
Cut out small circles and deep fry them in oil 
Papdis 
Boiled potatoes 
Ingredients required 
Ingredients:
Puris flat and crisp (papdi) – 10
Potato medium, boiled, peeled and chopped – 1 big
Onion – 1 medium, finely diced
Tomato – 1 medium, finely chopped
Chat masala – 1/2 tsp
Mint cilantro chutney – 2 tbsp
Yogurt – 8 – 10 tsps
Tamarind Dates chutney – 1/4 cup
Nylon sev thin – 1/2 cup
Cilantro leaves chopped – 2 tbsp
Pomegranate seeds – 2 tbsp (optional)
Preparation:
Assembling the puris
Keep all the ingredients ready before starting to make sev puri. Have boiled potatoes, onion and tomato. Also keep all three chutneys, sev and chaat masala on the counter.
Place 10 puri’s spread out on a plate.
Place 2 to 3 pieces of the chopped boiled potato on each of the puri.
Top with some chopped onions and then with chopped tomato.
Sprinkle a quarter teaspoon chaat masala on top.
Add a tsp of yogurt on each of the puris.
Top with green mint cilantro chutney and then with a teaspoon of tamarind chutney on each puri.
Next, top it with sev on each puri.
Garnish with cilantro leaves and pomegranate seeds.
Serve sev dahi puri immediately.
Green chutney:
Mint leaves – 2 cups
Coriander leaves – 1 cup
Green chillies – 3 chopped
Salt to taste
Lime juice – 1 tbsp
Ginger – 1/2 inch piece
Combine everything in a blender with 1/2 cup of water. Grind it to a smooth paste.
Sweet chutney:
Deseeded dates – 1 cup
Deseeded Tamarind – 1/2 cup tamarind pulp
Roasted cumin seeds powder – 1/2 tsp
Red chillie powder – 1/2 tsp
Black Salt/Rock Salt – 1/4 tsp
Salt to taste
In a bowl, mix tamarind and dates with 2 cups of hot water and soak for for 1 hour. Blend them in a mixie alongwith the water, to a smooth paste. Sieve it and keep it aside.
Heat a pan. Transfer the tamarind-dates pulp to it. Add rock salt, red chillie powder, salt, cumin seeds powder and cook for 2 -3 minutes. Boil once stirring in between. Put off the flame and let it cool. You can store this chutney in the fridge in an air tight container for a month.
Papdis
Whole wheat flour or all purpose flour – 1 cup
Semolina/Rava – 2 tbsp
Hot Oil – 1tbsp
Salt to taste
Combine all the ingredients above and knead into a firm dough, using enough water.
Divide the dough into 6 equal portions. Roll out the dough into 6 to 7 inch diameter circles with 1/2 inch thickness. Using a round shapped cutter, cut the rolled out dough into 6 to 7 (2 inch diameter) circles. Prick the puris using a fork all over so that it doesnt puff up. Keep it aside in a plate and cover it with a wet cloth.
Heat a pan or kadai and heat it. Add oil and when hot, slid in a few puris at a time. Fry them on a medium flame until they are crispy and golden on all sides. Drain on an absorbent paper and store it air tight in a container.
Meal Haven 