Sev Puri or Sev Batata Puri is a popular Mumbai street food made with crispy flat puri topped with potatoes, onion, tomato, three types of chutneys, sev (gram flour noodles), and cilantro. This delicious bite-sized, Indian chaat snack is bursting with sweet, spicy, and tangy flavors.
If you miss Mumbai style sev puri, make this chaat recipe at home. It takes less than 10 mins to make and is perfect for evening snacks with tea or as an appetizer for your next party!!
Sev Puri was my go-to after-school/college snack with friends and now my favorite appetizer for entertaining especially during Diwali or other celebrations.
I always keep puri, sev stocked in my pantry, and chaat chutneys in the freezer that way whenever I crave sev puri chaat, I can whip it up real quick in 10 mins!!
If you have lived or visited Mumbai, you definitely have tasted the delicious sev batata puri. If you haven't yet, you are seriously missing out and need to try it soon!!
I'm sharing this easy, delicious, and mouthwatering sev puri recipe with detailed instructions, and video so you can make just like (or better than) Mumbai (Bombay) street style sev puri at home.
If you love Indian chaat, try these recipes - Dahi vada (Dahi Bhalla), Ragda patties, and Bhelpuri.
What is Sev Puri
Sev Puri is a type of Indian chaat that is popular as street food but also served in restaurants and now you can easily make it at home too. It originated in Mumbai and is now popular worldwide.
In Mumbai, sev puri is also known as Sev Batata Puri, where Sev is thin gram flour noodles, batata is potato in Marathi, and puri, also known as Papdi, are flat crackers made with whole wheat flour.
Although the name Sev Batata Puri suggests just three ingredients, there is more that makes it delicious like the three types of chutneys (red, green, and sweet chutney) that pack tons of flavor.
To make sev batata puri you start by arranging 6-7 puris in a circle on a plate.
In Mumbai, sev puri chaat is served on a plate stacked with a couple of newspaper or magazine pages. I usually replace that with parchment paper but is totally optional.
Top each puri with boiled potato, onion, tomato, red garlic chutney, green chutney, sweet tamarind chutney, chaat masala, and finish with sev (generous portion), a squeeze of lemon juice, chaat masala, and cilantro.
Roasted masala chana dal, pomegranate pearls, and raw mango pieces can also be added for more texture, taste, and visual appeal.
The assembled puris look like small mountains and you pick each puri from its base and pop the whole thing in your mouth. That's where the fun part begins.
Each bite is full of sweet, tangy, salty, spicy flavors and soft, crunchy textures. It is literally an explosion of flavors in your mouth. Totally delicious and addictive!
So without further ado, let's see how to make sev puri Mumbai style at home.
Puri - Also known as Papdi. This sev puri puri forms the base. It is made with flour, is flat and round in shape, and crispy in texture. You can use store-bought or make it at home. Make sure these are fresh, crispy, and not rancid before plating.
Veggies - you will need, boiled and mashed potatoes, finely chopped onions, and tomatoes (optional). I prefer to flavor my mashed potatoes as that adds an additional depth of flavor but you can use just boiled too.
Chutneys - This recipe for sev puri calls for three types of chutneys.
Red chutney made with dried red chilies and garlic. It adds a spicy and garlicky flavor.
Green chutney made with fresh cilantro and/or mint, ginger, garlic, green chilies. It adds a spicy and fresh herby flavor. You can use just Cilantro Chutney or Cilantro Mint chutney depending on your taste.
Sweet Chutney made with date, tamarind, jaggery, or sugar. Also known as Meethi Chutney or Khajur imli ki chutney. This gives a sweet and tangy taste.
You can make them at home or buy store-bought, ready-made ones too. I prefer homemade chutneys that I make in bulk and freeze them for longer use.
Sev - These are crispy and fine gram flour noodles also known as nylon sev or nylon vermicelli. Mumbai chaat stalls use sev which is extremely thin and the texture feels just like nylon and hence the name but there is no actual nylon present in this sev.
Seasonings and spices - Lemon juice and chaat masala are a must to flavor this recipe. Along with that I also use salt, red chili powder, and roasted cumin powder, to flavor the boiled potatoes.
Other Ingredients - For the final garnish, we will use cilantro and masala chana dal, pomegranate pearls, raw mango pieces Last three are optional but highly recommend adding them (if available) for that street style presentation.
Please refer to the recipe card for exact measurements of ingredients.
Step by Step Method
1 - To make a spiced potato mixture, start by boiling the potatoes using a pressure cooker, or Instant Pot, until fork tender (soft). While the potatoes are still warm, peel and mash them using your hands, a fork, or a potato masher.
2 to 4 - Add ¼ teaspoon each salt, red chili powder, roasted cumin powder, and chaat masala to the mashed potatoes and mix until well combined. The spiced potato mixture is ready. Keep aside.
Make the red, green, and sweet chutneys and keep them refrigerated until ready to use.
Chop the onion, tomatoes, and cilantro and keep aside. Gather the rest of the ingredients - puri, sev, and spices.
Assemble the sev puri
5 - Arrange 7 puri's on a plate in a circle as shown, I like to line my plate with parchment paper for that Mumbai street style feel.
6 to 8 - Over each puri, place the spiced boiled potato followed by onion, tomato and sprinkle chaat masala.
9 to 11 - Drizzle red chutney, green chutney, and sweet chutney. Adjust the amount of chutney to your taste. Red and green chutneys are spicy so if you prefer less heat add less of these or if you like it spicy add more. Likewise, for a sweeter taste, use more sweet chutney.
12 - Sprinkle a generous amount of nylon sev over each puri.
13 to 16 - Top each puri with sprinkle of chaat masala, cilantro, raw mango pieces, pomegranate seeds, masala chana dal and finish off with a squeeze of lemon juice.
Serving Suggestion and Storage
Sev Batata Puri tastes best when served immediately after its assembled or else the pooris become soggy. You can serve it on its own as an appetizer or with chai during snack time.
You can prep all the ingredients ahead of time by a day or two and assemble the chaat just before serving.
Boil, mash the potatoes, and keep them refrigerated for a couple of days.
The chutneys can be made a couple of days ahead and stored refrigerated or made weeks or months ahead and freeze. I prefer to make the chutneys in bulk and then freeze them in 4oz glass jars. That way I can thaw and use chutney when I am craving some chaat.
Leftovers can be stored airtight container in the fridge but it's best consumed immediately within a day as it will be soft and soggy and not that crunchy.
For authentic sev puri recipe, use flat puris and not the round puffed ones used for pani puri. Also ensure the puris are fresh, crispy, and not rancid before plating.
Use homemade chutneys, they add more flavor and personal touch compared to store-bought ones. You can easily make them in bulk and refrigerate or freeze them.
Mash the potatoes while they are warm as it is much easier and flavor them rather than using them just boiled for that added depth of flavor.
This recipe comes together really quick once all the ingredients are ready so prep ahead and assemble just before serving for the best taste and experience.
Frequently Asked Questions
Yes, omit the onions and garlic where asked in the recipe. Skip the red garlic chutney or make it just with red chilies.
Although they might sound similar, Sev Puri and Papdi Chaat are completely two different dishes in terms of flavor and taste. Sev Puri is a recipe popular in Western India while papdi chaat is a North Indian recipe. The ingredients used in both recipes are somewhat similar with the major difference of curd (yogurt, dahi). It is only added to papdi chaat, not in sev puri.
Yes, sev puri is vegan.
More Indian Street Food Recipes
Hope you enjoy this Sev Puri Recipe !! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
- 14 puri papdi
- 2 medium potato boiled, peeled and mashed, approximately 1 cup mashed
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon red chili powder
- 1 tablespoon chaat masala adjust to taste
- ¼ teaspoon salt adjust to taste
- ½ medium red onion finely chopped
- 1 medium tomato finely chopped
- ¼ cup red garlic chutney
- ¼ cup green chutney
- ½ cup date tamarind chutney sweet chutney
- 1 cup nylon sev thin
- 1-2 tablespoon lemon juice adjust to taste
- 2 tablespoon cilantro leaves finely chopped
- 2 tablespoon pomegranate seeds optional
- 2 tablespoon raw mango finely chopped, optional
- 2-3 tablespoon masala chana dal optional
- Make the red, green and sweet chutneys and keep them refrigerated until ready to use.
- Make the spiced potato mixture - To the boiled and mashed potatoes, add ¼ teaspoon each of salt, red chili powder, roasted cumin powder, and chaat masala. Adjust spices to your taste. Mix until well combined. Keep aside.
- Chop the onion, tomatoes, and cilantro and keep aside. Gather the rest of the ingredients - puri, sev, and spices.
To make sev puri
- Arrange 7 puri's on a plate in a circle. I like to line my plate with parchment paper for that Mumbai street style feel (optional).
- Over each puri, place the spiced potato mixture followed by onion, tomato, and sprinkle of chaat masala.
- Drizzle red chutney, green chutney, and sweet chutney (over each puri). Adjust the chutneys to your taste. Usually red and green chutney are spicy so add less if you prefer less heat.
- Sprinkle a generous amount of nylon sev.
- Top with sprinkle of chaat masala, cilantro, raw mango pieces, pomegranate seeds, masala chana dal and finish off with a squeeze of lemon juice.
- Delicious Mumbai sev puri is ready!! Serve immediately and enjoy!!
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