Allergens in Sev Puri: gluten.
Ingredients
Quantities for 4.
- 200g Maidafor the flat puris
- 300g, boiled and diced small Potato
- 1, finely chopped Onion
- 100g Besanfor sev
- 5 tbsp sweet extract Tamarind
- a large handful Mint
- a large handful Coriander Leaves
- 2 Green Chilli
- 2 tsp Chaat Masala
- 1 tsp Black Salt
- 1 tsp Chilli Powder
- 1 Lemon
- 500ml Neutral Oilfor deep frying
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Sev puri uses the flat papdi, not the hollow shell. Pricking the discs before frying is what keeps them flat.
- The sev should be fine, not thick. Thick sev turns the dish chewy.
Method
- Make a stiff maida dough with 2 tbsp oil and cold water. Rest 20 minutes.
- Roll thin, cut 5cm discs, prick all over, and fry at 160C until hard and barely coloured.
- Blend mint, coriander, chilli and lemon into a thick green chutney.
- Fry fine sev from a stiff besan batter, or use bought.
- Lay the puris out, top each with potato and onion.
- Spoon on tamarind chutney and green chutney, dust with chaat masala, black salt and chilli powder.
- Bury the lot in sev and serve at once.Sev last, and generously. It is the name of the dish.
Storage
Puris and sev keep two weeks airtight. Assembled, they last about a minute.
Nutrition Medium estimate
One serving of Sev Puri (220 g) is about 551 calories, or 250 calories per 100 g.
Medium protein: 13 g a serving, 10% of the calories
| Per serving220 g | Per 100 g | |
|---|---|---|
| Calories | 551 kcal | 250 kcal |
| Protein | 13.4 g | 6 g |
| Carbohydrate | 81.2 g | 37 g |
| of which sugars | 12.1 g | 6 g |
| Fibre | 7.7 g | 4 g |
| Fat | 19.8 g | 9 g |
| of which saturated | 2.1 g | 1 g |
| of which unsaturated | 16.3 g | 7 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for black salt, chaat masala. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.