RCI-SN.003.0229.002
Sev Puri
Sev Puri from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- pappadums24 unit
- boiled potatoes½ cupchopped
- onions½ cupfinely chopped
- finely chopped raw mango2 tbsp
- fresh Garlic Chutney2 tsp
- Khajur Imli Ki Chutney8 tbsp
- Green Chutney4 tbsp
- 1 tsp
- ½ tbsp
- 1 unit
Method
1
Boil the potatoes until tender, then peel and dice them into small cubes. Allow them to cool completely before assembling.
20 minutes
2
Season the diced potatoes with chaat masala, a squeeze of lemon juice, and salt to taste. Mix gently to combine and set aside.
3 minutes
3
Finely chop the onions and set them aside in a small bowl. Optionally rinse them in cold water to reduce sharpness.
5 minutes
4
Arrange the crisp flat puris in a single layer on a large serving plate or tray.
2 minutes
5
Place a small spoonful of the seasoned potato mixture onto the center of each puri.
3 minutes
6
Top each puri with a pinch of finely chopped onions, then drizzle with green coriander chutney and sweet tamarind chutney to taste.
3 minutes
7
Finish each puri with a generous handful of thin, crunchy sev noodles, covering the toppings completely.
2 minutes
8
Sprinkle a final dusting of chaat masala and a squeeze of fresh lemon juice over the assembled sev puris and serve immediately to preserve the crunch.
1 minutes