Sev Puri Recipe | सेव पूरी | पापड़ी चाट | Easy Chaat Recipe | Chef Ajay Chopra Recipes

#sevpuri#delhiPapdiChaat#
MUMBAI SEV PURI / PAPDI CHAAT
Who doesn’t love Chaat, right? I bring to you is a delicious snack that can be easily found on the streets of India. Each bite is a real outburst of flavours. Check out the flavorful recipe of Sev Poori and Papdi chaat.
Recipe: SEV PURI, PAPDI CHAAT
Serves 2-3
Preparation Time 25 mins
Cooking Time 15 mins
Ingredients
For Papdi/puri
1 bowl MAIDA 1 TSP Salt
1 TSP Ajwain
1 TBSP Oil
Oil For Frying
For topping
2 Boiled Potato
Salt to Taste
1 TSP Jeera Powder
1 TSP Red Chilly Powder
1 TSP Coriander Powder
For Sev Poori Topping
3 TSP Red Chilly chutney
3 TSP Coriander chutney
3 TSP Tamarind chutney
1 TSP Jeera Powder
1 TSP Red Chilly Powder
1 TSP Coriander Powder
2 TBSP SEV
1 TSP Chana Dal
Coriander for garnish
For Papdi Chaat Topping
1 TBSP Dried Peas Boiled
1 CUP Curd
1 TSP Castor Sugar
1 TSP Black salt
1 TSP Jeera Powder
1 TSP Red Chilly Powder
1 TSP Coriander Powder
1 INCH Ginger Julienne
1 Small Green Chilly Julienne
1 TSP Pomegranate arils
Method
For Papdi
Sieve maida in a bowl
Add salt and ajwain
Add oil and rub the dough to achieve beach sand consistency
Knead the tight dough using little water as required
Rest the dough for 15 min
Divide the dough into equal portion
And roll the dough at 2 mm thickness
With the help of a round cutter, cut the pooris in equal sizes
Prick the dough with a fork
For Sev Puri
In a bowl mash potato with hands
Add all the masala
Place poori on a serving plate
Top potato mixture individually on each poori
Add chopped onion and tomato
Sprinkle all the masala
Drizzle all the chutney
Add Chana Dal and Sev
Garnish with Chopped Coriander
For Papdi Chaat
Mix black salt, sugar and jeer powder in curd and mix
Dip papdi in tamarind chutney and place it on a plate
Top it up with crumbled potato and boiled dried peas
Sprinkle all the masalas,
Lace the poori with tamarind chutney, green chutney and curd
Again, Sprinkle all the masalas,
Lace again the poori with tamarind chutney, green chutney and curd
Garnish the chaat with ginger julienne, chilly julienne and pomegranate arils.
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