sev puri


PURI                                         30 nos.

Coriander chutney          as required

Tamarind chutney           as required

Curd                                          3 tbsp

Sugar                                       little

Potato                                    8

Red chilli powder            1 spoon

Salt                                          as required

Onion                                      2 to 3(optional)

Sev                                            1 bowl

Coriander leaf                   little


  • Cook potatoes, peel off skin and mash well.
  • Mix chilli powder and salt with mashed potatoes.
  • Mix curd and sugar in a bowl.
  • Chop onions finely.(optional).
  • Chop coriander leaves.
  • Prepare puris, chutneys and sev.
  • Chutneys can be made at home easily.
  • Puris  can be made at home or bought from outside.
  • Sev should be of very fine texture, so buying from outside is preferred.   However it is one’s own wish to decide.
  • Make a hole in puri, fill with potato mixture, 2 chutneys, chopped onions(optional) and sev.
  • Repeat for all puris and arrange them in a plate.
  • Sprinkle the curd-sugar mixture on top of arranged puris.
  • Garnish with coriander leaves.
  • For making the stuffing items, please refer following recipes, which are available with photos in the blog already.   It is furnished below for easy reference:

Coriander chutney


Coriander leaves                              1 bunch

Green chilly                                          9 (normal size)

Peanuts                                                  ½ cup

Salt                                                            as required

Sugar                                                        1 spoon

Lemon                                                      ½


  • Grind all items, adding water (except lemon).
  • Add lemon extract and mix well.

 Tamarind chutney


Tamarind                             half lime size

Jaggery                                 4 tbsp

Red chilli powder            ½ spoon

Black salt                             ½ spoon


  • Soak tamarind, extract juice.
  • Boil jaggery with water and filter impurities.
  • Mix tamarind extract, jaggery water, red chilli powder and  black salt.
  • Boil till the required consistency is reached.



Wheat flour                        1 cup

Olive Oil or ghee             1 spoon (optional)

Salt                                         as required

Cooking Oil                        required to fry poories


  • Mix wheat flour, oil/ghee and salt with water, adding water little by little as a tight dough (to avoid oil consumption).
  • Make very small balls, spread like a small circle with poori katai .
  • Drop in oil, press immediately without breaking it.
  • Turn side and fry golden and take out.

Recipe by Mrs.Hina, my flat friend.




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