Sev Puri
Crispy fried puris topped with boiled potatoes, chickpeas, tangy tamarind chutney, and thin spiced sev noodles. A beloved Indian street snack with contrasting textures and bright, layered flavors.
- Total time
- 40 min
- Servings
- 2
- Calories
- 620
- Protein
- 12g
Ingredients
- ¾ cup All-purpose flour
- 1 cup Vegetable oil for frying
- 1 whole Medium potato
- ½ cup Canned chickpeas (drained and rinsed)
- 2 tablespoons Tamarind paste
- ½ whole Green chili (finely minced)
- 2 tablespoons Fresh cilantro (chopped)
- ½ cup Sev (Indian fried chickpea noodles)
- 1 teaspoon Chaat masala (Indian spice blend)
Instructions
- 1
Fill a medium pot with water and place the potato inside; bring the water to a rolling boil over high heat, then reduce to medium and simmer until a fork easily pierces the center, about 12–15 minutes.
- 2
Remove the potato with tongs and set it on a plate to cool until you can hold it in your bare hand without discomfort, about 5 minutes.
- 3
Once cool, peel away the skin with your fingertips or a vegetable peeler, then cut the potato in half lengthwise from end to end; place the flat side down and slice crosswise into 1/4-inch-thick half-moons.
- 4
In a small bowl, mix the tamarind paste with 3 tablespoons of water and a pinch of salt, stirring with a spoon until uniform and pourable like thin ketchup.
- 5
Mince the green chili by removing the stem, splitting it lengthwise, scraping out the seeds with a small spoon (so it is less spicy), and chopping the flesh into pencil-tip-sized pieces.
- 6
Pour the flour into a mixing bowl, add 0.25 teaspoon of salt, and stir together with a fork until evenly mixed.
- 7
Pour in 3 tablespoons of water and stir with a fork until shaggy clumps form, then use your hands to knead the mixture into a smooth ball; if too dry, wet your hands and knead again.
- 8
Divide the dough into 8 equal pieces and roll each between your palms into a ball about the size of a walnut.
- 9
Lay a ball on a clean, dry countertop and use the heel of your hand to flatten it into a thin disc roughly 3 inches across and the thickness of a coin; set it aside on a separate plate.
- 10
Repeat flattening the remaining 7 balls one at a time, stacking the finished discs on the plate with a light dusting of flour between each layer so they do not stick.
- 11
Pour the oil into a deep skillet or saucepan and heat over medium-high until a small piece of dough dropped in sizzles vigorously and rises to the surface in 2–3 seconds, about 5 minutes.
- 12
Place one dough disc into the hot oil and immediately press it gently with a slotted spoon or frying spider in a gentle circular motion for 3–5 seconds, so it puffs up slightly, then release it.
- 13
When the underside is pale golden (about 20 seconds), flip the puri with a slotted spoon and fry the other side until it is also pale golden, about another 20 seconds.
- 14
Remove the puri with the slotted spoon and place it on a plate lined with paper towels to cool and drain; repeat with the remaining 7 dough discs.
- 15
Place one puri on a small plate or in the palm of your hand and use your thumb to gently break a small hole (about 1 inch wide) in the top center, being careful not to crack the whole puri.
- 16
Using a small spoon, fill the hole with 1 tablespoon of the boiled potato slices, packing them gently inside the hollow cavity.
- 17
Add 1 tablespoon of the drained chickpeas on top of the potatoes inside the puri.
- 18
Drizzle 1 tablespoon of the tamarind sauce over the filling, pouring it slowly from a spoon so it runs inside and soaks the contents.
- 19
Sprinkle 0.5 teaspoon of the minced green chili over the filling, then add 0.5 teaspoon of chopped cilantro, and finish with a small pinch of chaat masala.
- 20
Top the puri with a small handful (about 1 tablespoon) of the sev, scattering it loosely over the surface so it stays crispy.
- 21
Repeat steps 15–20 with the remaining 7 puris, potatoes, chickpeas, tamarind sauce, chili, cilantro, chaat masala, and sev.
- 22
Serve the sev puris immediately while the puris are still crispy and warm, eating each one in 1–2 bites before it softens.
Tools you’ll need
- Medium pot
- Fork for testing doneness
- Vegetable peeler
- Cutting board
- Chef's knife
- Small mixing bowl
- Wooden spoon
- Large mixing bowl
- Deep skillet or saucepan
- Instant-read or candy thermometer (optional)
- Slotted spoon or frying spider
- Paper towels
- Small plate for serving
- Small spoon for filling
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