You will need to make a trip to the Indian store for this recipe. You could attempt to make all the ingredients at home, but that would be time consuming. Why bother when you can buy the same thing at a store!This is a basic recipe for sev puri; I encourage you to be creative — you are limited only by your imagination. When pomegranates are in season, I like to sprinkle some on top for a colorful, refreshing sweetness. A little chunk of pineapple tucked into the sev puri is divine (toss the pineapple chunks in chaat masala for a delightful sweet-savory flavor). To make these sev puris vegan, simply leave out the yogurt and use hummus, tahini or cashew butter instead. If you don’t have pani puris, try making this with tortilla chips instead; Scoops! will be perfect for this.
Finally, there is only one way to eat a sev puri – put the whole thing in your mouth! Don’t try to bite into it, just pop the whole thing in your mouth!Sev Puri (Chaat) Serves about 6
1 medium potato, boiled, peeled and diced
1/2 cup canned chickpeas, drained
3 to 4 tablespoons finely chopped red onion
40 pani puris* (fried rounds of dough)
1/2 cup yogurt
1/2 cup sev* (crispy noodles)
1/4 cup date-tamarind chutney*
1/4 cup mint chutney*
1 tablespoon Chaat Masala*
1/4 tablespoon red chilli powder or cayenne or paprika
A few sprigs of cilantro
*easily available at any Indian store
Mix together the boiled diced potato, chickpeas, red onion, 1/4 teaspoon chaat masala and salt. Set aside. Gently poke a hole on one side of a pani puri. Make it large enough so you can stuff it with the potato mixture. Place some potato mixture inside the pani puri cavity. Top with about 1/2 tablespoon of yogurt. Sprinkle some sev on top of the yogurt. Then add date-tamarind and mint chutneys. Finish by sprinkling a little chaat masala over the top. Repeat with all pani puris. Serve immediately.Thank you for sharing, Sala!
(Images: Sala Kannan)