Ingredients
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FOR TOPPINGS :
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Boiled and Mashed potato
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1 Large Tomato
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1 Large onion
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Finely chopped coriander leaves(For Garnishing)
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FOR SPICY CHUTNEY :
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1 handful coriander leaves(For chutney)
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1/2 handful pudina leaves
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Pea sized Whole tamarind
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3 Nos of green chilli
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1 Pod garlic
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1 tbsp fresh grated coconut
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salt
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FOR TANGY SWEET CHUTNEY
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1 cup Tamarind extract(For chutney)
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1/2 cup Jaggery
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chaat masala
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powdered Jeera
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1/4 tspn kashmiri chilli powder
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BASE & GARNISHING
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Puri
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Shev
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Roasted gram lentil
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Raw Mango
Directions
Try eating it once and you will never feel like you have had enough of having it.
Hello everyone,
Has your mouth already started watering?? Yes, this is the most delicious savoury snack you will ever have in the entire world. It is famous throughout India.
Today, there are star restaurants serving this savoury snack as a part of a buffet or table menu.
I don’t have to say much about this recipe because its taste speaks for itself. Let me simply walk you through the easiest way to prepare it while preserving its authentic flavour. It may look a little challenging at first, but trust me, nothing compares to the satisfaction of recreating such an incredible dish in your own kitchen.
OVERVIEW
SHEV: So starting with the shev, which are the salty, fine strands made of chickpea flour. You can prepare it at home as well as purchase it from any supermarket. This is available across the entire globe sold by some leading manufacturers.
PURI: Puri is a flattened disc, hard and salty, somewhat close to a chip, you may call it. This is also available throughout the world. Or if you wish to prepare one, I will just explain in a few words towards the end of this recipe.
CHAAT MASALA: Now no Indian savoury snack is complete, or say, a savoury snack, without this major ingredient. It is nothing but a kind of seasoning prepared with a few Indian spices. But it can not be replaced with any other seasoning when it comes to chaat items… Only an Indian would agree to it…
KHATTI MEETHI CHUTNEY: ‘Khatti’ means ‘tangy’, and ‘meethi’ means ‘sweet’. It’s a must-go sauce for this recipe, prepared with tamarind extract and jaggery along with a few other spices. Very simple—there are two involved in preparing this. One is only for pani puri (an Indian savoury snack). Another is for bhel puri or shev puri.
So for shev puri, take one part tamarind extract and mix it with half a part jaggery. Tamarind extract need not be thick. Keep it well diluted. It will thicken once it’s boiled. In a pan pour this mixture and bring it to a good boil. Once you turn off the gas, add these spices: a pinch of pepper powder, 1-2 tspn chaat masala, a pinch of jeera (cumin) powder, and 1/4 tspn paprika powder. The reason why we add after turning off the stove is to retain the flavours’ aroma.
THEEKHI CHUTNEY: Theeki’ meaning spicy chutney. It’s made out of fresh coriander leaves and fresh pudina leaves. So this is sauce that is blended and consumed as raw. Nothing is cooked from this chutney.
This is common for almost all the chaat items, or say, bhajji or Indian sandwiches. In a blender jar, add one part coriander leaves to half a part pudina leaves (fresh mint leaves). Tamarind is just a pinch for balancing the raw flavour of the green leaves. 1 garlic pod and 2 green chillies. 1 tbsp of freshly grated coconut, or it can be optional. After grinding, mix 1/4 tsp chaat masala and a pinch of roasted jeera powder into it. Adjust salt & mix well.
TOPPING: We need to put some topping over the puri before adding chutney. So we take boiled and mashed potatoes, raw onion finely chopped, raw tomato finely chopped, and fresh and finely chopped coriander leaves.
Now how do we put it all together? What comes first and what comes next? Why not this here? Why not that over this?
Plating the sev puri in the right way is very important. Else, you won’t feel the right taste in it. There is a sequence, and we have to follow it that way.
1. —–> Place the the puri
2. —–> Press some mashed potatoes on top of the puri
3. —–> Add finely chopped onion, followed by finely chopped tomato
4. —–> Now add chaat masala at this stage to every puri separately.
5. —–> Firstly, we add tangy chutney and then the spicy chutney. Reason: We want our taste buds to experience the tangy flavour first and the spicy chutney later. That’s how it goes… there is no science behind it, but it is all about experiencing the taste.
6. —–> Garnish with a heap full of Shev.
7. —–> Sprinkle coriander leaves on top of each and every shev puri. Optionally, some roasted gram lentil & raw mango, chopped finely.
Now, we have completed the process of preparing this sev puri. Indulge in this delicious, finger-licking savoury snack. And you know what? Now you don’t have to be dependent on anyone for eating this. This tangy chutney can also be stored in an airtight container for upto 5 days in the refrigerator. Preparing spicy green chutney is very simple and can be done within 10 minutes.
