Sev Puri
Lunch • India
How to Make Sev Puri (Traditional & Healthy Version)
Sev Puri is a classic chaat from the bustling streets of Mumbai, Maharashtra, and is a favorite snack during festivals like Ganesh Chaturthi and Diwali. This vibrant vegetarian dish is a staple in West Indian cuisine, known for its irresistible combination of crunchy puris, spicy potatoes, tangy chutneys, and a generous topping of fine sev (crispy chickpea flour noodles). It brings together a medley of flavors and textures—crisp, soft, spicy, sweet, and tangy—in every delightful bite. Sev Puri is more than just a snack; it represents the spirit of Indian street food culture, where friends and family gather to share plates of chaat during evening outings or festive occasions. Traditionally served on a steel plate (thali), this dish is both light and satisfying, making it a popular lunch choice. Its regional variations reflect local tastes, with different chutneys or toppings added for extra zest. This healthy version maintains authentic flavors while using baked puris and low-oil chutneys, making it a guilt-free indulgence for chaat lovers.
Ingredients(for 6-8 puris per serving)
- 16 Whole wheat atta puris (baked for health)
- 1 cup Boiled potatoes (aloo, peeled and mashed)
- 1/3 cup Onion (finely chopped, pyaz)
- 1/3 cup Tomato (finely chopped, tamatar)
- 3 tbsp Green chutney (coriander-mint, low-oil)
- 3 tbsp Tamarind chutney (imli chutney, low sugar)
- 1/2 cup Nylon sev (use baked sev for health)
- 1 tsp Chaat masala
- 2 tbsp Fresh coriander (finely chopped, dhania)
- 2 tbsp Pomegranate pearls (anar, for garnish (optional)) - optional
- 1 tbsp Lemon juice (nimbu ras)
- to taste Salt
Instructions
- 1
Arrange the baked atta puris on a large serving plate (thali).
2 minutes
Ensure puris do not overlap for even topping.
- 2
Top each puri with a spoonful of mashed boiled potatoes. Sprinkle a pinch of salt and a dash of lemon juice over the potatoes.
3 minutes
Use fork-mashed potatoes for a rustic texture.
- 3
Add finely chopped onions and tomatoes over the potatoes. Distribute evenly among all puris.
3 minutes
Pat dry tomatoes to avoid soggy puris.
- 4
Drizzle green chutney and tamarind chutney generously over each puri. Adjust quantity as per your taste preference.
3 minutes
For a tangier flavor, add extra imli chutney.
Why This Dish is Healthy
By baking the puris and sev instead of deep-frying, Sev Puri becomes lower in saturated fat and calories. The use of fresh chutneys made with coriander, mint, and tamarind adds micronutrients without excess oil or sugar. Including more vegetables, lemon juice, and pomegranate increases fiber and vitamin content, making this chaat a healthy alternative to traditional fried snacks.
This Sev Puri recipe is a nutritious choice, offering complex carbohydrates from whole wheat atta puris, plant-based protein from potatoes, and a variety of vitamins and minerals from fresh vegetables and herbs. The baked sev and low-oil chutneys keep the fat content lower, while coriander and pomegranate add antioxidants and vitamin C. The dish is fiber-rich and naturally vegetarian, making it suitable for a balanced Indian diet.
Pro Tips
- 💡Tip 1: Use only freshly chopped onions and tomatoes for best flavor.
- 💡Tip 2: Prepare chutneys in advance to save time on busy days.
- 💡Tip 3: Always assemble just before serving to retain the signature crunch.
Storage & Serving
Assemble Sev Puri just before serving to maintain crispness. Store puris and sev in an airtight container at room temperature for up to a week. Chutneys and potato mix can be refrigerated separately for up to 2 days.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
