Sev Puri
Crispy hollow puri shells topped with potatoes, chickpeas, tangy chutneys, and crunchy sev noodles. A beloved Indian street food snack with layers of flavor and texture.
- Total time
- 30 min
- Servings
- 2
- Calories
- 320
- Protein
- 8g
Ingredients
- 1 cup all-purpose flour
- ¼ tsp salt
- ½ cup water
- 2 tbsp oil for frying
- 1 cup boiled potatoes, diced
- ½ cup boiled chickpeas
- ½ tsp chaat masala
- ¼ tsp black salt
- 3 tbsp tamarind chutney
- 2 tbsp green chutney
- ½ cup sev noodles
- ¼ cup pomegranate seeds
- ¼ cup diced onion
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Mix flour and salt in a bowl. Gradually add water and knead into a stiff dough. Let rest for 10 minutes.
- 2
Divide dough into 8 small balls. Roll each into a thin circle about 3 inches in diameter.
- 3
Heat oil in a deep skillet to 350°F (175°C). Fry each puri individually, gently pressing the center with a spoon to create a hollow cavity. Fry until golden and crispy, about 30 seconds per side. Drain on paper towels.
- 4
Mix boiled potatoes and chickpeas with chaat masala and black salt in a small bowl.
- 5
Fill each puri cavity with the potato-chickpea mixture, dividing evenly.
- 6
Drizzle tamarind chutney and green chutney over each puri.
- 7
Top with sev noodles, pomegranate seeds, diced onion, and fresh cilantro. Serve immediately.
Tools you’ll need
- mixing bowl
- rolling pin
- deep skillet or wok
- slotted spoon
- paper towels
- cooking thermometer
- small mixing bowl
- knife for chopping
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