Journal of a Foodaholic: Sev Puri

This is another favorite chaat sold on the streets of India. Every bhelwala has his own recipe of it. Though I got this recipe from one of the most famous Bhelwala in Mumbai (India). Made an individual plate of this delicious snack for everyone at Iftaar today. And trust me, it satisfied our hunger. And hey, it doesn't even have much calories! ;)

Sevpuri, as the name indicates is sev topped on puris or papadis, along with potatoes and chutneys. Tangy, crisp and tongue tickling are some words that come to my mind when I think of sevpuri. The very thought makes my mouth water as I reach out to make this delicious chaat!

Ingredients:
Flat puri/papadi as required
Potatoes 2 medium boiled and mashed. (after mashing the potatoes, add ½ tsp of salt, ¼ tsp of grounded zeera and chaat masala, mix well)
Raw mangoes ¼ cup finely chopped
Onion 1 medium finely chopped
Red chutney (recipe below)
Green chutney (recipe below)
Sweet chutney (recipe below)

For the Garnish
Thin Sev ½ cup
Coriander leaves chopped 2 tbsp
Chaat masala to sprinkle

For the Red Chutney
Kashmiri red chilies 5-6
Whole cumin seeds 1 tsp
Salt to taste
Garlic cloves 2-3

Method for Red Hot Chutney:
Soak the chillies in 1 cup of water for a few hours and grind to a smooth paste with the rest of ingredients under Red Hot Chutney column with little water.

For the Green Chutney
Coriander leaves 1 bunch
Mint leaves half bunch
Garlic cloves 2-3
Green chili 2-3
Lemon juice 1 tbsp
Sugar 2 tbsp
Salt to taste

Method for the Green Chutney:
Grind all the above ingredients to a fine paste using very little water.

For the Sweet chutney
Tamarind 100 grams
Dates 5-6
Salt a pinch
Sugar 1 tbsp or use a small piece of Jaggery instead
Water 1 cup

Method for the Sweet Chutney:
Boil the above ingredients together with 1 cup of water. It should be of medium consistency. Not too thick, not too thin.

How to Assemble:
Arrange the flat puris/papadis in a plate. Top each puri with some mashed potatoes, a tsp of all three chutneys, chopped onion, chopped raw mangoes. Cover with generous amount of sev. Sprinkle chaat masala on the top. Garnish with coriander leaves.

Serve immediately or the puris may become soggy!