Sev Puri

Instructions

1. 1

   Prepare the Fillings (15-20 minutes)

   • Boil the potatoes until tender, then peel and lightly mash them in a bowl. Do not make them pasty.
   • To the mashed potatoes, add half of the finely chopped onion, 1 teaspoon of chaat masala, and the kala namak. Mix gently and set aside.
   • Ensure your tomato, remaining onion, raw mango (if using), and coriander leaves are all finely chopped and ready for assembly.
2. 2

   Assemble the Base (2 minutes)

   • Arrange the 24 flat puris (papdi) in a single layer on a large platter or individual serving plates.
   • Carefully place about a teaspoon of the prepared potato mixture onto the center of each puri.
3. 3

   Layer the Flavors (3 minutes)

   • Sprinkle the remaining chopped onion and the chopped tomatoes over the potato-topped puris.
   • Drizzle about 1/2 teaspoon of green chutney, 1/2 teaspoon of tamarind date chutney, and a few drops of red garlic chutney (if using) over each puri. Adjust the amounts to your liking.
4. 4

   Garnish and Serve Immediately (2 minutes)

   • Generously cover all the puris with a thick layer of nylon sev until the toppings are almost completely hidden.
   • Sprinkle the remaining 1/2 teaspoon of chaat masala, chopped coriander leaves, and raw mango over the sev.
   • Finish with a squeeze of fresh lemon juice over the entire platter and serve immediately to enjoy the perfect crispy texture.