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Sev Puri

on September 07, 2023

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Ingredients

20 Papdi or flat crispy puri

½ cup sev

3 large potatoes, boiled and chopped

1 onion – chopped

1 tomato - chopped

2 tbsp chopped coriander leaves

1 green chili

½ cup Mint-Coriander Chutney

½ cup sweet tamarind dates chutney

⅓ cup red chili chutney

1 tsp red chili powder

1 to 2 tsp cumin powder

2 tsp chaat masala

2 tsp lemon juice

Method

Prepare and keep it ready of all the chutneys (search in search button in my blog ), chopped boiled potatoes, chopped onions and tomatoes, sev, lime juice .
Arrange the puris on a plate. Top it up with chopped boiled potatoes.
Add chopped onions and tomatoes to it.
Sprinkle some chaat masala and cumin powder on it, if you want at this stage.
Top up with the green chutney as much as you want. Then top up with a bit of red chili chutney then add the sweet chutney
Sprinkle the sev on top Again sprinkle a few pinches of chaat masala, roasted cumin powder.
Add a dash of lemon juice to the sev puri. Garnish with chopped coriander leaves.
Serve sev puri immediately and enjoy the crispiness

Sev Puri

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Comments

Bhaturas

Ingredients 250 gm Refined flour 1 no potato 4 tbsp Curd Salt - to taste 1/ 2 tsp Baking powder 1 tbsp oil 1 tbsp Sooji ( White Rawa) Oil - to fry Method Mix the flour with oil and salt Make a dough with curds, mashed potatoes, Sooji and flour mixture Set aside for one hour Knead well. Roll out like puris fry them in hot fat and serve hot with channa masala

Coconut Crispy / Coconut Biscuits

Ingredients 130 gm Refined flour 100 gm Powdered sugar 120 gm Butter 1/2 tsp Baking powder 1/2 tsp baking soda 40 gm Dessicated coconut 1/2 tsp Cardamom powder For Coating 20 gm Dessicated coconut Method Take butter and sugar then make it as fluffy cream Add the cardamom powder and dessicated coconut then mix it well Sieve the flour, baking powder and baking soda in the cream then make it as dough Divide into equal size ball or measure then dip into dessicated coconut, press lightly by your palm Arrange it in tray then bake it for 20 mins at 170 c

Tomato Pulao/ Tomato coconut pulao

Ingredients 250 gm Basmati rice 4 nos tomatoes 3 nos cardamom 3 nos cloves 2 no bay leaf 1/4 coconut 1 no onion 5 tbsp Oil 1 tbsp Sultanas 1 tbsp Cashew nuts 1 tbsp Coriander leaves 2 nos Greenchillies 1 tsp turmeric powder Salt - to taste Method wash and soak rice Blanch the tomatoes Grind the coconut and extract the coconut milk Grind together onions, greenchillies turmeric and coriander leaves Rub tomatoes though sieve Mix with coconut milk and salt Drain rice, smear ground spices over rice, heat oil then fry cashew nuts and remove Fry sultanas and remove Fry cardamom, cloves and bay leaf Add tomatoes and coconut milk with sufficient hot water to make double the quantity of rice Add the rice, after boiled, cook till rice tender Dry off surplus moisture by putting live coal on lid of pan or by putting the pan to the oven. Serve hot, garnished with cashew nuts, fried onion and raisins

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Sev Puri

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