Sev Puri Recipe

Name: Sev Puri Recipe
Total time: 1800 s
Yield: 1 serving
Cuisine: Indian
Ingredients: 8 Puri (Golgappa Puri),; 1/2 cup boiled and chopped Potato; 1/4 cup chopped Onion,; 2½ tablespoons Tamarind Chutney; 1/4 cup Sev,; 2½ tablespoons Coriander Leaves, for garnishing; 1 cup Semolina/Sooji; 2 tablespoon All-purpose Flour; 1 tablespoon Hot Oil; ⅛ teaspoon Baking Soda; as per taste Salt; as needed Water ,; as needed Oil for Deep Frying; 60 grams tamarind,; 60 grams dates (pitted); ,60 grams jaggery; 3 cup water,; 1 tsp fennel powder,; ¾ tsp chilli powder; 1/2 tsp coriander powder,; 1 tsp cumin powder,; ½ ginger powder; as per taste salt

LET ME COOK @let_me_cook

Sev puri is an Indian cuisine snack and a type of chaat. It is a speciality that originates from Pune, Maharashtra, India. In Pune and Mumbai, sev puri is strongly associated with street food, but is also served at upscale locations. Recently, supermarkets have started stocking ready-to-eat packets of sev puri and similar snacks like bhelpuri

LET ME COOK @let_me_cook

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Ingredients

30 min

1 serving

8Puri (Golgappa Puri),
1/2 cup boiled and chopped Potato
1/4 cupchopped Onion,
2½ tablespoonsTamarind Chutney
1/4 cupSev,
2½ tablespoonsCoriander Leaves, for garnishing
Puri
1 cupSemolina/Sooji
2 tablespoon All-purpose Flour
1 tablespoonHot Oil
⅛ teaspoon Baking Soda
as per tasteSalt
as neededWater ,
as neededOil for Deep Frying
Dates tamarind chutney / imli chutney (1x)
60 gramstamarind,
60 grams dates (pitted)
,60 grams jaggery
3 cupwater,
1 tsp fennel powder,
¾ tsp chilli powder
1/2 tspcoriander powder,
1 tsp cumin powder,
½ginger powder
as per taste salt

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Steps

30 min

1

𝗣𝗿𝗲𝗽𝗮𝗿𝗶𝗻𝗴 𝗣𝘂𝗿𝗶
In a mixing bowl add semolina/sooji. Add salt as needed and baking soda along with 1 tablespoon hot oil.
Mix it well until the mixture looks crumbly. Continue kneading it for another 4-5 mins until it is smooth.
Add a few drops of oil and keep it covered for about an hour.Take a ball of dough and dust it in some all-purpose flour. Roll it into a circle of even thickness 2mm. heat oil for deep frying.Flip them around n fry until the puris are golden and crispy.
2

𝗧𝗮𝗺𝗮𝗿𝗶𝗻𝗱 𝗰𝗵𝘂𝘁𝗻𝗲𝘆
firstly, in a large kadai take 60 grams tamarind, 60 grams dates and 60 grams jaggery. add 2 cup water, cover and boil for 10 minutes. Blend to smooth paste adding water if required.
transfer the dates tamarind mixture to a large kadai.add 1 cup water and mix well adjusting consistency as required.
further, add 1 tsp fennel powder, ¾ tsp chilli powder, ½ tsp coriander powder, 1 tsp cumin powder, ½ tsp ginger powder and ½ tsp salt. Mix well and boil for 2 minutes.
3

Gently make a hole on the top side of each golgappa puri by cracking it in the center with a spoon or index finger. Take one serving plate and arrange them on it.
4

Fill each puri with 1-tablespoon potato and 1/2 tablespoon onion.
5

Drizzle 1-teaspoon date tamarind chutney over potato.
6

Sprinkle Sev over it and garnish with coriander leaves. Sev Puri is ready for serving. Serve it immediately.