Sev Puri

Crunchy bite-sized savoury discs topped with boiled potatoes, chickpeas, onions, spices, chutneys and loads of sev.  The amazing combination of flavours & textures makes this chaat heavenly delicious and irresistible.

Time: 15 minutes


Serves: 2

Save recipe


  1. 14 papdis/puris
  2. 2 boiled potatoes, finely chopped
  3. 1 tablespoon boiled chana
  4. 2 tablespoons finely chopped onions
  5. 1 teaspoon chaat masala
  6. 2 teaspoons lemon juice
  7. 4 tablespoons tamarind chutney
  8. 4 tablespoons green chutney (recipe link at the bottom)
  9. 3/4 cup fine sev
  10. 2 tablespoons finely chopped coriander leaves
  11. 1/4 teaspoon red chilli powder (optional)
  12. Salt to taste


  1. Arrange 6-7 papdis/puris in 2 separate dishes.
  2. Combine boiled potatoes, chickpeas, onions, lemon juice, red chilli powder, chaat masala and salt in a bowl. Mix well.
  3. Top each papdi with a spoonful of potato masala followed by 1/2 teaspoon each of tamarind & green chutney.
  4. Finish with a generous topping of sev on each papdi.
  5. Garnish with coriander leaves and pomegrante seeds.
  6. Serve immediately.

To make papdi/puri at home:

Combine 1 cup plain flour (maida), 1 tablespoon fine semolina (sooji), 1/4 cup oil, 1 teaspoon carom seeds (ajwain), salt to taste and water as needed in a large bowl. Knead it into a firm dough. The dough should be firm but pliable. Divide the dough into 2 equal portions and roll these 2 portions into round balls. Flatten each ball between your palms and roll it out into a large thin disc. Cut out small papdis from this disc using a cookie cutter. Prick these papdis with a fork. Deep fry these papdis until golden brown. Let them cool to room temperature. Use as required in the chaat and store the remaining papdis in an air-tight container.

Green Chutney Recipe

Leave a comment:

What do you think about this recipe? Please share your comments, we can't wait to hear from you!
Log in

You may also like :