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Sev Puri

Community Member
June 04, 2020
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Sev Puri

Ingredients

for 15 servings

*For Puri:

  • 1 cup semolina (125 g)
  • 2 tablespoons maida flour
  • 1 pinch baking soda
  • ¼ teaspoon salt
  • 2 teaspoons oil
  • water, as required
  • oil, for frying

*For Green Chutney:

  • 1 cup mint leaf (40 g)
  • 1 cup coriander leaves (40 g)
  • 2 thai chilis
  • ginger, 1/2 in (1.2 cm)
  • 2 cloves garlic
  • ½ tablespoon cumin
  • salt, (not too much as salt will be added to all the ingredients)
  • water, as required

*For Tamarind chutney:

  • 1 cup tamarind (250 g)
  • 1 cup date (170 g)
  • 1 cup jaggery (130 g)
  • water, as needed
  • 1 tablespoon chili powder
  • ½ tablespoon chat masala
  • salt

*For stuffing:

  • 2 potatoes, boiled
  • 1 cup peas (150 g), boiled
  • 1 tablespoon garam masala
  • 1 chilli, finely chopped
  • 2 tablespoons coriander leaves, chopped
  • salt, as needed
  • 1 cup onion (150 g), chopped
  • 1 cup tomato (200 g), chopped
  • 1 cup coriander (50 g), chopped

*Chat Masala

  • 1 cup sev (130 g)
  • salt, as needed

Nutrition Info

  • Calories 163
  • Fat 4g
  • Carbs 32g
  • Fiber 5g
  • Sugar 12g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. For making the puris: First, mix all the ingredients in a large bowl and knead to make the dough soft.
  2. Cover and rest the dough for 30 minutes
  3. Once rested, take a small portion of dough and dust it in all purpose flour.
  4. Roll the dough using a rolling pin to ¼ -inch thickness and, with a small round cutter, cut out small circles of dough and fry them in your heated oil.
  5. Drain the puris in a paper-towel-lined colander to keep them crisp and discard the excess oil.
  6. For the green chutney: blend all the ingredients together and set aside.
  7. For tamarind chutney: Boil tamarind, dates and jaggery in water till they turn soft
  8. Add the other ingredients, allow to cool, and blend. Strain and keep aside (any extras can be refrigerated).
  9. For the stuffing: mash the potatoes and peas in a bowl. Add all the other ingredients and mix well
  10. To serve: Tap a hole in the center of the fried puris with your thumb and fill each hollow shell with 1 tbsp stuffing.
  11. Add ½ tbsp of each of the chutneys to each puri and sprinkle each piece with chat masala, chopped onion and chopped tomatoes.
  12. Top with a generous amount of sev and garnish with some chopped coriander. Serve and enjoy!

Ingredients

for 15 servings

*For Puri:

  • 1 cup semolina (125 g)
  • 2 tablespoons maida flour
  • 1 pinch baking soda
  • ¼ teaspoon salt
  • 2 teaspoons oil
  • water, as required
  • oil, for frying

*For Green Chutney:

  • 1 cup mint leaf (40 g)
  • 1 cup coriander leaves (40 g)
  • 2 thai chilis
  • ginger, 1/2 in (1.2 cm)
  • 2 cloves garlic
  • ½ tablespoon cumin
  • salt, (not too much as salt will be added to all the ingredients)
  • water, as required

*For Tamarind chutney:

  • 1 cup tamarind (250 g)
  • 1 cup date (170 g)
  • 1 cup jaggery (130 g)
  • water, as needed
  • 1 tablespoon chili powder
  • ½ tablespoon chat masala
  • salt

*For stuffing:

  • 2 potatoes, boiled
  • 1 cup peas (150 g), boiled
  • 1 tablespoon garam masala
  • 1 chilli, finely chopped
  • 2 tablespoons coriander leaves, chopped
  • salt, as needed
  • 1 cup onion (150 g), chopped
  • 1 cup tomato (200 g), chopped
  • 1 cup coriander (50 g), chopped

*Chat Masala

  • 1 cup sev (130 g)
  • salt, as needed

Nutrition Info

  • Calories 163
  • Fat 4g
  • Carbs 32g
  • Fiber 5g
  • Sugar 12g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. For making the puris: First, mix all the ingredients in a large bowl and knead to make the dough soft.
  2. Cover and rest the dough for 30 minutes
  3. Once rested, take a small portion of dough and dust it in all purpose flour.
  4. Roll the dough using a rolling pin to ¼ -inch thickness and, with a small round cutter, cut out small circles of dough and fry them in your heated oil.
  5. Drain the puris in a paper-towel-lined colander to keep them crisp and discard the excess oil.
  6. For the green chutney: blend all the ingredients together and set aside.
  7. For tamarind chutney: Boil tamarind, dates and jaggery in water till they turn soft
  8. Add the other ingredients, allow to cool, and blend. Strain and keep aside (any extras can be refrigerated).
  9. For the stuffing: mash the potatoes and peas in a bowl. Add all the other ingredients and mix well
  10. To serve: Tap a hole in the center of the fried puris with your thumb and fill each hollow shell with 1 tbsp stuffing.
  11. Add ½ tbsp of each of the chutneys to each puri and sprinkle each piece with chat masala, chopped onion and chopped tomatoes.
  12. Top with a generous amount of sev and garnish with some chopped coriander. Serve and enjoy!

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