Sev Puri

A balance between crispy papadis and soft potatoes. The tang of tamarind and heat of coriander explode on the palate, tied together by the sweetness of jaggery.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 766
• Protein: 27 g
• Carbs: 148 g
• Fat: 10 g

Ingredients

• 20 piece papadum ( cooked and crispy )
• 300 g Potato ( finely diced )
• 1 piece Red onion ( very finely minced )
• 2 tbsp tamarind paste ( for the chutney )
• 1 tbsp jaggery ( grated )
• 1 piece Fresh cilantro ( whole bunch )
• 2 piece Thai chili ( seeded )
• 1 piece Garlic ( clove degermed )
• 15 ml Lime juice ( fresh )
• 0.5 piece Pomegranate optional ( seeds only )
• 1 pinch Gray sea salt
• 1 tsp Cumin ground
• 100 g Sev (Chickpea flour noodles) ( fried chickpea flour noodles )
• 1 tsp Chaat Masala ( tangy spice mix )

Instructions

1. Cooking the potatoes

   Boil the potatoes in salted water. The flesh should be tender and easily pierced by a knife. Peel while hot and cut into small regular cubes.

2. Green chutney preparation

   Blend fresh coriander with Thai chili, garlic, and lime juice. Aim for a fluid but dense consistency with a vibrant green color.

3. Tamarind chutney reduction

   In a small saucepan, heat the tamarind paste with jaggery and a little water. Reduce until the sauce coats the back of a spoon and becomes syrupy.

4. Assembling the bites

   Lay the papadums flat. Place a spoonful of potatoes and finely diced red onion on each piece.

5. Finishing and seasoning

   Generously drizzle with green and tamarind chutneys. Sprinkle with chaat masala, sev for texture, and finish with pomegranate seeds for freshness.

Chef's tips

• Only assemble Sev Puri at the last minute, otherwise the moisture from the chutneys will soften the base.
• For a smooth green chutney, add a tablespoon of Indian yogurt if not following a vegan diet.

Storage

Consume immediately. Chutneys can be stored separately in the fridge for up to 3 days.