Sev Puri
Crisp puris topped with spiced potato, onion, chutneys, yogurt, sev, and fresh herbs make this Mumbai street snack a perfect mix of sweet, tangy, spicy, and crunchy in every bite.
For 24 servings
- prep · ~15 min
Boil and season the potatoes.
1.Boil the potato until tender, then peel and lightly mash it.2.Mix in chaat masala, roasted cumin powder, black salt, and red chili powder.3.Set the potato mixture aside for topping the puris. - mix · ~5 min
Make the green chutney.
1.Add mint, coriander leaves, green chili, ginger, lemon juice, and salt to a blender.2.Add a little water for grinding.3.Blend to a smooth, spoonable chutney.TIPKeep the chutney fairly thick so it sits on the puri without making it soggy. - simmer · ~10 min
Cook the tamarind chutney.
1.Squeeze the soaked tamarind to extract the pulp and strain it.2.Add the pulp to a small pan with jaggery, cumin powder, red chili powder, salt, and water.3.Simmer until slightly thick and glossy, then cool completely.TIPCool the chutney before assembling so the puris stay crisp. - prep · ~7 min
Prepare the toppings.
1.Finely chop the onion.2.Deseed and finely chop the tomato.3.Whisk the yogurt until smooth.4.Keep the sev and chopped coriander leaves ready for assembly. - assemble · ~10 min
Assemble the sev puri.
1.Arrange the puris on a plate and gently crack the tops.2.Add a little seasoned potato to each puri.3.Top with onion and tomato.4.Spoon on green chutney, tamarind chutney, and a little yogurt.5.Finish with sev, chopped coriander leaves, and a light sprinkle of chaat masala.TIPAssemble just before serving so the puris do not soften. - serve
Serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep both chutneys fairly thick and fully cooled so they sit on the puri instead of soaking through.
- 2Lightly mash the potato rather than making it pasty; small chunks give better texture in each bite.
- 3Deseed the tomato well before chopping to avoid extra moisture that can soften the puris quickly.
- 4Whisk the yogurt until silky and use it chilled for a cleaner contrast to the spicy and tangy chutneys.
- 5Crack only a small opening in each puri so the toppings stay in place and the shell holds its crunch.
- 6Set up all toppings before assembly and build the sev puri in batches, serving immediately after garnishing.
- 7Add sev at the very end, or it will lose its signature light crunch from the yogurt and chutneys.
Adapt it for your goals.
No-yogurt
Skip the yogurt for a sharper, lighter chaat where the mint and tamarind chutneys stand out more clearly.
spicierSpicier
Increase green chili in the green chutney and add an extra pinch of red chili powder for a hotter street-style bite.
dahi sev puri styleDahi-sev-puri style
Use a little more yogurt and slightly less tamarind chutney if you prefer a creamier, softer, sweeter version.
onion garlic freeOnion-garlic-free
Omit onion and rely on potato, tomato, chutneys, yogurt, and sev for a cleaner flavor suited to onion-free meals.
Why this is on our healthy list.
Herb-Rich Toppings
Mint, coriander, ginger, and green chili add fresh plant ingredients with bright flavor, so the dish feels lively rather than heavy.
Potato for Satiety
The seasoned potato layer makes the chaat more filling and satisfying, helping turn it into a substantial snack.
Probiotic Dairy Element
Yogurt adds creaminess along with the benefits associated with cultured dairy, while also softening the sharper chutney flavors.
Frequently asked questions
Keep the puris dry, use thick cooled chutneys, deseed the tomato, and assemble only right before serving.
