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Sev poori chaat

As children most of us have grown up eating Street sev poori s specially if you grew up in Mumbai & Delhi !

Often when we were in mumbai , every evening we would snack on Bhels & sev poori s from the local sev poori bhai’s who would put his little tray a portable stand ,

at the entrance of our building ,and often , as a treat we ‘d have an evening outing to the crowded stalls at chowpatty on Marine drive or Juhu beach on the other end to eat the Bombay chaats , kulfis & faloodas !

Every Bhelwala made his own version of taste & servings so tasting at various stalls was always an excitement with a little ‘hoo’ and a ‘ha ‘ since ,as kids we found them quite spicy .

Yet nothing stopped us from enjoying them thoroughly,

amidst streams of praises following every mouthful as the tangy tastes are so infectiously delicious....

This Tangy crispy and tongue tickling chaat is a must have on the lists , not to miss - if you happen to be visiting Mumbai for sure !

sev - we at home use the very fine sev as this gets our sev poori closest roll the Bombay ones in taste .

since this is a time consuming item to prepare at home can be bought easily available in food stores .

poori - flat ,crisp ,deep fried poori s made from Maida or atta works best , though baked ones are now popular !

potatoes - boiled, peeled & mashed ,

onions - finely chopped

tomatoes- finely chopped

fresh coriander- finely chopped

green chutney - made from mint & coriander .

Tamarind chutney - soaked dates & tamarind puréed

garlic chutney - garlic & red chilli paste

Raw mango- finely chopped

Ingredients:-

For Green Chutney- (makes around 1 cup thick chutney)

  • 1 cups Chopped Mint (Pudina) Leaves

  • 3/4 cups fresh Coriander (Dhania)

  • 4-5 Green Chilies (or more, depending upon your taste)

  • 1 Tbsp Ginger

  • 1 tsp Salt as per taste

  • 1/4 teaspoon Sugar



For Sweet Chutney (makes 1 cup thick chutney)

  • 1/2 cup Tamarind (Imli) Paste

  • 1/2 cup Deseeded Dates finely chopped (Khajur)

  • 1/3 cup Jaggery grated (if you don’t have or want to use jaggery.

  • 1/2 cup Water (or as required)

  • 1 teaspoon Salt to taste

  • 1 teaspoon Red Chilli Powder

  • 1 teaspoon Cumin Powder

  • 1 Tablespoon Chaat Masala (homemade or store bought)



FOR THE SEV PURI( per portion )

  • 6 “Pooris”

  • 1 small boiled & mashed Potato

  • 1/4 cup Onions, finely chopped

  • 3 Tablespoons Green Chutney, liquified with 2 Tablespoons Water (total 6 tablespoons – 1 per Poori) {can be increased or decreased to suit taste}

  • 2 Tablespoons Sweet Chutney,

  • 1/4 teaspoon Chaat Masala Powder ( sprinkle on top )

  • Sev -top generously & garnish

  • Chopped Coriander, for garnish




method

For the Green Chutney

  1. Just combine ALL the ingredients in a blender/mixer & grind it well into a thick mixture.

  2. Refrigerate the chutney. When you wanna use, you can add water (optional) to suit as per your taste!

For the Sweet Chutney

  1. Check to see that the seeds of Dates and Tamarind are removed.

  2. Immerse them together in about half a cup of warm water for 5 minutes.

  3. Put them into a blender/ mixer and grind them to a somewhat smooth paste.

  4. Add in the broken/grated jaggery and again grind it until you get a fine paste.

  5. In a pan, head about 1 teaspoon of Veg. oil

  6. Add in the cumin powder, chilli powder, Chaat Masala, Ginger Powder, Salt and sauté for about half a minute.

  7. Add the Tamarind-Dates paste to it & keep boiling the mixture. If it is too thick, add another half a cup of water & keep stirring it until it forms a thick paste.

  8. Remove from the flame, let it cool & store it in the refrigerator.

  9. When you want to use the paste for garnishing, take a small amount in a cup, add water according to the required pouring consistency & use it

  10. Refrigerate the chutney. When you wanna use, you can add water (optional) to suit as per your taste!

For the SEV PURI

  1. To the Pooris, top with about a teaspoon of the mashed potatoes

  2. Top of each Poori / Puri with finely chopped onions. Then sprinkle some chaat masala on top of each Poori

  3. Top it off with green chutney

  4. Then add the sweet chutney

  5. Top of each Poori with the Sev

  6. Sprinkle chopped coriander leaves & serve

  7. Have it immediately else the crispy base Pooris will become soggy


For the Sweet Chutney

  1. Check to see that the seeds of Dates and Tamarind are removed.

  2. Immerse them together in about half a cup of warm water for 5 minutes.

  3. Put them into a blender/ mixer and grind them to a somewhat smooth paste.

  4. Add in the broken/grated jaggery and again grind it until you get a fine paste.

  5. In a pan, head about 1 teaspoon of Veg. oil

  6. Add in the cumin powder, chilli powder, Chaat Masala, Ginger Powder, Salt and sauté for about half a minute.

  7. Add the Tamarind-Dates paste to it & keep boiling the mixture. If it is too thick, add another half a cup of water & keep stirring it until it forms a thick paste.

  8. Remove from the flame, let it cool & store it in the refrigerator.

  9. When you want to use the paste for garnishing, take a small amount in a cup, add water according to the required pouring consistency & use it

Enjoy as soon as they are put together as they get soft & loose the crunch when kept for long !


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