Photo: Billjones94 · CC0 · Wikimedia Commons

Punjab · Snack

Sev Puri

Traditional 34. Sev Puri recipe

🧺 Ingredients

• 12 crispy puri shells (store-bought or make fresh)
• 3 boiled potatoes, cubed fine
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 2 green chilies, minced
• ¼ cup fresh coriander, chopped
• ¼ cup mint chutney
• ¼ cup tamarind chutney
• 2 tbsp dry pomegranate seeds
• ½ cup sev (crispy chickpea noodles)
• 1 tbsp chaat masala
• ½ tsp red chili powder
• ½ cup yogurt (whisked)
• Salt to taste

👩‍🍳 How to make Sev Puri

1. Layer filling (8 mins): Into each puri, add (in order): 1 tsp cubed potato, small pinch of chopped onion, tomato, green chili. Drizzle ½ tsp mint chutney into each.
2. Add chutneys & toppings (5 mins): Drizzle ½ tsp tamarind chutney into each puri. Spoon ½ tbsp yogurt over filling. Sprinkle sev (about 1 tbsp), pomegranate seeds (few pieces), chaat masala (pinch), chili powder (pinch). Garnish with coriander.
3. Season final (1 min): Add salt to taste (careful not over-salt—already in chutneys).
4. Serve immediately (1 min): Sev puri must be served right after assembly—puri loses crispness quickly if topped too early.

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