Tuesday, October 25, 2016

Bombay Street Food Special #11 - Sev Puri

Yup that's right! You thought I had given up on my Bombay Street Food Series, didn't you? The good news is that I haven't. I just don't always remember to take a picture when I make some of these. This time I did. So I can finally share one of my favorites with you. Sev Puri - Sev is just the almost super thin fried noodle like crunchy topping and Puri the flat disc that it sits on. This Sev Puri falls into a broader category of street food called Chaat, which also includes Bhel Puri, Paani Puri and many more. I love them all. Infact everytime I go back home, I have to go get some almost the day I get there. There is only one vendor close to where I grew up that I will ever go to. No one can beat his Chaat in taste. I should check if he's willing to make an appearance on the blog, when I go there next. You have to be careful about where you get your Chaat fix from because of overall hygiene levels of street food in Bombay. But this guy, I can swear by. We've been frequenting his little stall since he started his business, about 30 years ago. If you're skeptical about enjoying these on the street or don't have access to a vendor like this, with a little planning you can enjoy a fantastic version at home.

This little treat is basically an Indian version of nachos, except that these are individually topped with all the fun stuff. The way you eat this is you pick up one Puri and try not to drop off any of the toppings and the whole things goes into your mouth at one go. What you end up with is an explosion of flavors and textures. It is literally a party in your mouth. To make these puris, you'll need to have some boiled potato at hand. You will also need a couple of chutneys. From time to time I make these chutneys at home (I'll add the link in the recipe below), but this time around I'd run out of the home made version and used store bought chutneys. You should be able to find all of the ingredients in your local Indian grocery store. I do hope you try these out. These are best eaten as soon as they are assembled, otherwise they tend to go soggy. You will also notice that your second and third attempts will be better than your first one, because these babies are all about a balance of flavors. Once you've tried them, you'll know what you want to increase or decrease the next time around. The quantities below are not fixed, you can add more or less of any of them to suit your taste. Each plate typically serves one and can easily be doubled or multiplied. The quantities below make 1 plate.




Sev Puri
Serves 1

6-7 puris (also called Papdi)
1 potato, boiled and thinly sliced
1/4 onion, finely chopped
1/4 tomato, finely diced
Mint Chutney (You can find the recipe here)
Date and Tamarind Chutney (You can find the recipe here)
Sev
Fresh coriander, chopped
Some chaat masala / amchur (dried mango) powder
A few drops of freshly squeezed lime juice

Place your puris on your serving plate.


(These puris can be made at home. I haven't tried making them yet. For now, I use the store bought version. I get mine in packets that look like the one below).


Over the puris, arrange a layer of the boiled potato slices. Don't overload the puris. They will get difficult to manage.


Top that with the chopped onion. Use as much or as little as you like. But make sure you use some.


Top this with some chopped tomato.


Now add your green mint chutney. I would start of with small quantities of this as this is on the spicy side.


Now you add the Date and Tamarind Chutney. This is the sweet and tangy stuff, so feel free to add some.


The next layer uses sev. Sev is basically little fried crispy noodles made out of chickpea flour. Again, this can be made at home, but I haven't tried that yet. I simply use a store bought packet.


Add a layer of the sev to the puris.


It's almost done. But there are a couple of flourishes that will take this treat to a whole new level. Sprinkle the puris with a pinch of chaat masala / amchur powder. Use this sparingly as a little goes a long way. Add a few drops of freshly squeezed lime juice. Again with the lime juice, less is more. You can add a bit, taste and add more if needed. However, if you add too much there is no way to balance it out. Lastly garnish with some freshly chopped coriander.


Serve immediately and get ready to be very popular with anyone you might serve this to.

There is only one way to eat these puris. You get a whole puri with its toppings in your mouth at one go.


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