Learn How to make sev puri|sev Puri chaat recipe: step by step instructions with pictures.
Sev puri is a savoury chaat In which puri is loaded with boiled potatoes, chopped onion and tomatoes, chutney and thin sev. You can even add puffed rice, peanut or sweet yoghurt and make your own variety according to your taste and preferences.
Sev puri originates from Maharashtra but I haven’t eaten Maharashtra sev puri but I had delhi and Uttar Pradesh sev puri so this sev puri is the combination of both the states.
Most of the ingredients in this recipe are homemade. we usually prepare all the ingredients a day before like chutney and golgappe.
Making golgappa takes little effort but if you have helping hand it will make your work easier and you can make it in bulk and have different varieties of chaat for 3 to 4 days.
We(me, my mummy and our house-help) make golgappe or puri 2 days before and keep it in a airtight container, it stays crisp and it stays fresh and crisp for 7 to 8 days.
This sev puri is perfect savoury appetizer or evening snacks. It has endless flavours and you can increase or decrease the amount of ingredients according to your preference.
The quantity of each ingredients is not fixed it depends on your taste.
Quick jump:
- Sev puri ingredients
- How to make sev puri
- Top tips
- Variations
- Other recipes you might like
- Recipe card
Sev puri ingredients
Golgappa/puri: I have used homemade golgappa in this recipe you can also use flat fried puri as well also known as papdi.
Ragda: ragda requires white peas also known as matar. it is different from chickpea don’t use chickpea for ragda use white peas.
Usually ragda is not added in the sev Puri but in my hometown they add ragda in pani puri also in tikki and other chaat.
Chutney: This recipe requires 2 chutney one is tamarind chutney and other is coriander chutney. tamarind chutney in always available in my refrigerator as it stay fresh for few months.
To make your work easier I would suggest you to make the chutney a day before.
Topping & seasoning: Add topping according to your choice I have added chopped tomatoes, onion, chopped coriander leaves and pomegranate seeds. you can add toasted peanuts, puffed rice or anything you prefer.
For seasoning, I have added roasted cumin powder, black salt, red chilli powder and salt.
How to make sev puri
Ragda:
- Clean and soak matar(white peas) overnight, another day matar will be double in size. drain the water and rinse it once.
- You can pick or clean the matar before soaking or another day after soaking.
- In the pressure cooker add soaked peas, water, salt and turmeric powder. mix it.
- Pressure cook at high flame until it whistle 2-3 times. after 2-3 whistle lower the flame to simmer for 12-15 minutes then turn off the flame.
- If the peas are not cooked then cook it again for few more minutes. the consistency of the ragda should neither be too thick or thin.
Sev puri:
- Poke in the centre of the golgappa or puri with your index finger and make a small hole as shown in image. repeat the same for rest of the puri.
- Fill thinly sliced boiled potatoes in puri then fill small amount of ragda in all the puris.
- Drizzle the generous amount and coriander and tamarind chutney. you can increase or decrease the amount of chutney according to your choice.
- Then top it with chopped tomatoes and onion then sprinkle salt, roasted cumin powder, red chilli powder and black salt.
- Sprinkle sev all over the puri then top it with pomegranate seeds and chopped coriander leaves.
- It’s ready to serve. serve it immediately.
Top tips
- Prepare chutney and golgappa a day before to make your work more easier.
- You can use store-bought puri it takes little time in making puri at home but it’s all worth it, you can even make it in bulk.
- I always add water through andaaza (guess) i.e, their should be 1 inch water above the peas. That’s it😅
- Consume the sev Puri immediately otherwise it may become soggy.
Checkout Sev puri recipe video on YouTube.
Variations
- Mini raj kachori: Have you ever had raj kachori of haldiram? they have big puri which is filled with lot of items like bhale, sprouts, potato, papdi and many more things.
Likewise, you can make mini raj kachori stuff the puri with bhale, chutney, sprouts, potatoes, thinly sliced ginger and beetroot.
- Papdi: I have used puri or golgappa in this recipe you can even use papdi which is made with all purpose flour and make papdi chaat of it.
- Dahi puri: sev puri is savoury chaat and dahi puri is sweet chaat. if you prefer sweet then try dahi puri and if savoury then try sev puri.
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Recipe card
How to make sev puri|sev puri chaat recipe
Make restaurant style sev puri at home, it is one of the popular Indian chaat and it has endless flavours like spicy, tangy, crispy, sweet.......!
Ingredients
Ragda
- 1 cup white peas(matar)
- 4 cup water
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
Sev Puri
- 13 golgappa/puri
- 1 small onion (chopped)
- 1 small tomato (chopped)
- 1 large size boiled potatoes (diced)
- 61/2 teaspoon green chutney
- 61/2 teaspoon tamarind chutney
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon salt
- 1/4 teaspoon black salt (kala Namak)
- 2/3 cup thin sev
- 1 teaspoon lemon juice
- 1 tablespoon pomegranate seeds
- 2 tablespoon chopped coriander leaves
Instructions
For plain ragda:
- Pick and soak 1 cup matar(white peas) overnight, another day matar will be double in size. drain the water and rinse it once.
- In the pressure cooker add soaked peas, water, 1 teaspoon salt and 1/2 teaspoon turmeric powder. mix it.
- Pressure cook at high flame until it whistle 2-3 times. after 2-3 whistle lower the flame to simmer for 12-15 minutes then turn off the flame.
- The consistency of the ragda should neither be too thick or thin.
Assembling sev puri:
- Place 13 golgappa or puri on plate and make a small hole in the centre. stuffed it with 2-3 diced boiled potatoes in each puri.
- Then add 1/2 teaspoon ragda, 1/2 teaspoon coriander and tamarind chutney, chopped onion and tomatoes in each puri.
- Sprinkle all the spices, you can increase or decrease the amount of spices according to your choice.
- Drizzle 1 teaspoon lemon juice all over puri.
- Top it with thin sev, pomegranate seeds and chopped coriander leaves. It’s ready to serve.
- Serve it immediately.
Notes
- Prepare chutney and golgappa a day before to make your work more easier.
- You can use store-bought puri it takes little time in making puri at home but it’s all worth it, you can even make it in bulk.
- Consume the sev Puri immediately otherwise it may become soggy.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 148Total Fat: 82gSaturated Fat: 7gTrans Fat: 2gUnsaturated Fat: 69gCholesterol: 0mgSodium: 1270mgCarbohydrates: 64gFiber: 27gSugar: 16gProtein: 20g
All information presented are intended for informational purposes only.
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