Sev Puri
सेव पूरी
Mumbai's answer to the canapé — a flat, crispy puri piled high with a precise architecture of flavours and textures that must be eaten in one bite before it collapses. Sev Puri is part of the Mumbai chaat family, closely related to Bhel Puri, but more structured: small, flat crispy puris are laid out and each one is topped with diced boiled potato, raw onion, tomato, sweet tamarind chutney, fiery green chutney, then buried under an avalanche of thin crispy sev (fried chickpea noodles). The combination of the cold, crunchy base, the soft potato filling, and the contrasting hot-sweet-sour chutneys all compressed into a single crispy bite is an engineering marvel of flavour. Sev Puri is served at stalls throughout Mumbai, eaten outdoors on paper plates — each one a single perfect delivery of Indian street food complexity in two seconds flat.
- Total
- 20 min
- Serves
- 4
- Level
- Easy
Prep 20 min
Ingredients
Method
Prep the filling: Dice the boiled potatoes finely. Mix with finely chopped onion, tomato, coriander, lemon juice, chaat masala, black salt, and a pinch of red chilli powder. Season to taste. Everything must be prepped and at hand before assembly — the puris go soggy within minutes.
About 15 min
Assemble and serve immediately: Lay the flat puris out on a plate or board. Place a small mound (about 1 tsp) of the potato mixture on each puri. Add a small drizzle of tamarind chutney and green chutney (just enough to flavour without making the puri soggy). Top each with a generous pile of thin sev. Sprinkle with chaat masala and coriander. Serve at once — guests should eat each piece in one bite.
About 5 min
Tip: Sev Puri is entirely a same-minute dish. Dress and eat within 60 seconds for maximum crunch.
Nutrition per serving (estimate)
- Calories
- 265
- Protein
- 7 g
- Carbs
- 41 g
- Fat
- 9 g
- Fibre
- 4 g
- Sugar
- 7 g
- Sodium
- 540 mg
Contains: gluten
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Recipe by Boon Tools.