Sev Puri Recipe: Holi, the festival of colors, is a vibrant celebration that explodes with joy, laughter, and of course, delicious food! While sweet treats are a staple, sometimes your guests crave something a little more exciting. This Holi, ditch the monotony and tantalize their taste buds with the spicy explosion of Sev Puri!
Sev Puri is a quintessential Indian street food, a symphony of textures and flavors that’s guaranteed to leave everyone wanting more. Imagine crispy puris cradling a bed of creamy mashed potatoes, tangy chutneys, and crunchy sev. Each bite is a delightful dance on your palate, a perfect balance of sweet, savory, and spicy.
Ready to whip up a batch of this crowd-pleasing chaat? Let’s dive into the recipe!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fine Flour | 1 cup |
| Semolina (Rava) | ¼ cup |
| Boiled Potatoes | 2 medium, mashed |
| Chopped Onion | ½ cup |
| Chopped Tomato | ½ cup |
| Salt | To taste |
| Red Chilli Sauce | 2 tbsp |
| Tamarind Chutney | 2 tbsp |
| Green Chutney | 2 tbsp |
| Vegetable Oil | For frying |
| Chopped Coriander Leaves | For garnish |
| Chaat Masala | To taste |
| Cumin Powder | ½ tsp |
| Lemon Juice | 1 tbsp |
Making Magic: A Step-by-Step Guide to Spicy Sev Puri
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Crafting the Crispy Base: In a large bowl, combine the flour, semolina, salt, and a tablespoon of oil. Using your fingertips, rub the oil into the dry ingredients until it resembles coarse breadcrumbs. Gradually add water, a little at a time, and knead into a soft, pliable dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
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Shaping the Puris: On a lightly floured surface, roll out the dough to a thin sheet. Using a cookie cutter or a small glass, cut out small circles from the dough. Gently pick up each circle and stretch it slightly between your palms to form a thin puri.
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The Art of Frying: Heat enough oil in a deep pan or kadhai over medium heat. Once the oil is hot (test it by dropping a small piece of dough – if it sizzles and floats immediately, the oil is ready), carefully slide the puris into the hot oil. Fry the puris until they are golden brown and crispy, flipping them once during the process. Drain the puris on paper towels to remove excess oil.
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Building the Flavor Symphony: Arrange the fried puris on a serving plate. Top each puri with a generous dollop of mashed potatoes. Scatter chopped onions and tomatoes over the potatoes.
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The Chutney Symphony: Now comes the fun part – the chutneys! Drizzle each puri with a dollop of red chilli sauce, tamarind chutney, and green chutney. Adjust the quantity based on your desired spice level.
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The Finishing Touches: Sprinkle a generous amount of sev (fried gram noodles) over each puri. Don’t be shy – the more sev, the merrier! Garnish with chopped coriander leaves for a pop of freshness. Finally, sprinkle chaat masala and cumin powder for an extra burst of flavor. Drizzle a squeeze of lemon juice to balance the flavors and elevate the dish to a whole new level.
Tips and Tricks for the Perfect Sev Puri:
- For extra crispy puris: Add a pinch of baking soda to the dough while kneading. This will help the puris puff up beautifully.
- Don’t overcook the puris: They should be golden brown and light, not dark and hard.
- Adjust the spice level: Control the amount of red chilli sauce and chutneys according to your preference.
- For a healthier option: Bake the puris instead of frying them. Preheat your oven to 180°C (350°F) and bake the puris on a greased baking sheet for 10-12 minutes, flipping them halfway through.
- Assemble and serve immediately: Sev Puri tastes best when freshly made. The puris tend to soften over time, so assemble them just before serving.
With these tips and our detailed recipe, you’re all set to create a batch of Sev Puri that will be the star of your Holi celebration! This delightful chaat is not just delicious; it’s easy to make and perfect for entertaining a crowd. So, get ready
