Make Ahead

Sev batata puri

June  9, 2011
3 Ratings
  • Makes 20 bite sized pieces
Author Notes

This is probably the the 'daintiest' (IF such an adjective could be used to describe street food) of the set of 'big five' Bombay street food classics that I'd like to share with food52. Small round deep fried crisps made with dough topped with boiled and seasoned potatoes, sweet & spicy chutney and topped with 'sev' (which gives the dish its name). You either ordered a 'full plate' (8 pieces) or a 'half plate' (4 pieces)
Sev is an extruded crisp deep fried chick pea flour batter. seasoned simply with salt, it is liberally sprinkled on to most street dishes as a finishing garnish along with finely chopped cilantro & green chiles. Its readily available in Indian grocery stores across the US.

A perfectly wonderful substitute for the puri in the U.S.A are those round tortilla chips, even better, the cup shaped chips! If you cannot locate Sev, feel free to crumble a few potato chips & substitute! —Panfusine

What You'll Need
  • Basic cilantro & mint chutney
  • 2 cups cilantro leaves (packed)
  • 1/2 cup packed mint leaves
  • 1-2 green chiles
  • Juice of 1 lime
  • Salt to taste
  • Sev batata puri
  • 20 pieces of puri (available at Indian groceries)
  • 1/2 cup boiled russet potatoes, crumbled & seasoned with salt & pepper
  • 1/2 cup Cilantro & mint chutney
  • 1/2 cup Tamarind chutney
  • 1/2 cup fine Sev
  • Finely chopped cilantro (for garnish)
  • Paprika powder to sprinkle (optional)
  • 2 tablespoons very finely chopped sweet onion (optional)
  • Fresh Pomegranate pearls for garnishing (optional)
  1. Basic cilantro & mint chutney
  2. Add all ingredients into a food processor using no added water and grind into a fine paste.
  1. Sev batata puri
  2. The recipe for tamarind chutney can be found at
  3. Arrange the puris on a plate. pile about a teaspoon of the crumbled potato, Add about 1/2 a teaspoon of the sweet chutney and about 1/4 tsp of the cilantro mint chutney.
  4. Sprinkle Sev liberally over the puries & garnish with cilantro, the raw onion (if you prefer the taste of raw onion) & pomegranate pearls.

See what other Food52ers are saying.

  • lorigoldsby
  • boulangere
  • Panfusine
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!

7 Reviews

lorigoldsby December 1, 2011
Panfusine ...please enlighten me on Sev. Somehow I missed this before!
Panfusine December 1, 2011
Lori, Sev is the yellow crunchy garnish over the puri. Its basically just chickpea flour, water & salt (cayenne added optionally) mixed into a batter & pressed thru an angel hair sieve press into hot oil to be deep fried . these threads are broken up & used as garnish or just crunched up plain.. I even make a quick Raita with Sev, yogurt & minced cilantro.
boulangere December 1, 2011
Ah, thanks for the explanation. I was lost, too. When I googled it, I got a rock band by the name SEV. And I wondered why your lovely little mounds looked like they were sprinkled with crushed ramen noodles.
boulangere November 30, 2011
Your chutneys are out of this world! I am SO coming to your parties!
Panfusine November 30, 2011
You're Absolutely welcome.. Anytime!
Panfusine June 9, 2011
somethings, I do not question I just eat it! these snacks would be just as enticing by any other name!
Panfusine June 9, 2011
LOL, this is the second of the 'puri' trilogy! (puri in Hindi also means 'complete, so I guess the 3 dishes indicate a complete trilogy!)