Sev Puri

A Biteful of joy

A Biteful of joy

This post is going to be a short one. Hopefully.

When I sit to write, the river of words just gushes forth as if waiting for the dam to be opened. I try so hard to write small. But its all in vain. So today since I am already short on time, I have promised myself to keep it short, sweet and simple.

Oh wait. Cant be sweet. It’s a savoury, tangy spicy and sweet post. 🙂

Pick me up

Pick me up

We jiffed up this chaat when I made the tamarind dip. But completely forgot about posting the assorted dishes made on that day using the amazing, very versatile tamarind dip. Oh Well! Better late than never.

Crunchy Bites

Crunchy Bites

As you know, “chaat” is a big hit in my house. the father daughter duo can thrive on it for dinner everyday. Of course, I don’t give in to their demands. Chaat is Indian Junk street food. So we indulge, but once in a while.

Here, I have the very famous Mumbai special, Sev puri recipe. With all the ingredients in hand, it takes hardly a couple of minutes to assemble and less than that to devour 😉

An evening snack for most indians

An evening snack for most indians

The recipe:

To make 1 plate of 10 sev puris:

Ingredients

10 flat savoury crackers/puris
1 boiled potato, mashed
1 onion, chopped
2 tbsp any bundi namkeen – very hard to describe in English :(.. so sorry.
1 tbsp chopped coriander leaves
juice of 1/2 a lime
10 small dots(almost like 1/4 tsp each) of green chutney
10 small dots of tamarind chutney
chaat masala to sprinkle
Extra thin chaat sev to sprinkle and garnish
Optional: chopped tomato and 1 tbsp of garlic red chutney

Method

Arrange the puris on a flat serving plate or tray.
Mix the boiled potato, onion, little coriander leaves, the bundi namkeen and if you are using tomatoes, then add them too. Sprinkle little chaat masala. Mix well. Keep aside.

Now to each puri, drop a bit of the above mixture, just enough to cover each puri. Dab the chutneys, one by one. Sprinkle chaat masala and lime juice. Garnish with sev and coriander leaves.

Serve immediately, else the toppings soften the puris up.

Beckoning Enough?!

Beckoning Enough?!

In Mumbai, garlic chutney is added to most chaat dishes. A wee bit brightens the plate. Husband is a big sucker for garlic chutney. But since I did not have it on that day, we made the chaat sans garlic. If you have it in your pantry, do dab a bit and tantalize your taste buds.

Is it short enough?! 🙂 Yay! Thank me for not boring you today. Just for today.

This post is my entry to Vardhini’s(of CooksJoy) Chaat and Chutneys Event.

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14 thoughts on “Sev Puri

    • That is very kind of you. But my family’s feedback, usually is.. why do u make your posts so long… its tiring to read so much.. or they say…. no one reads your drama, they all want the recipes…. 🙂
      but, you know, I still write. Bcoz its therapeutic for me. Almost like writing a daily journal. Thats why.
      And yes, if you’re drooling.. chaat is the word!

      • We are women and we want drama…don’t listen to DH on that one…lol….mine is same…keep it short and to he point…no way… You write so well anyway.. Keep pouring it out 🙂

  1. I have to eat chaat today, today and now!!!
    And I do get the same feedback Namrata from hubby! Write short & keep it to the point… Who wants to read so much! You’re boring people!! And I still write! So keep writing Namrata as you’re so good at it! 🙂

  2. If someone asks me what I missed the most in my 5 years in London, I would not have to think to answer – sev puris and pani puri, my biggest weakness ever and with this post, I guess now I can treat myself with it anytime! Thanks to you Namrata! 🙂

  3. Pingback: Ragda Pattice | MyFoodTapestry

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