Sev Puri

This dish is easy, delicious and packs in a good dose of fibre! This is a simple Indian vegetarian appetizer which compliments any meal. We recently had this on Eid and it was a great starter before our biryani dinner.

Sev puri is an Indian snack and a type of chaat and street food that originates from Mumbai.  The small puris are easily found in South Asian supermarkets or in the international aisle at your local grocery store. 

You could use potatoes, chickpeas or mung beans for the filling. I prefer using mung beans since they contain fibre, protein, and prebiotic benefits.

All you need to do is mix the cooked seasoned mung beans with cilantro, tomato, onion and fresh lemon juice. Sprinkle with sev, which are small pieces of crunchy noodles made from chickpea flour. Lastly, just top with tamarind sauce and mint chutney. Yum!

The puris do take a bit of time to assemble since you have to break the center of the puri to create space to fill them. This task is great to get the kids involved!

 

Print Recipe
Sev Puri
Prep Time 40 min
Cook Time 15 min
Servings
people
Ingredients
Prep Time 40 min
Cook Time 15 min
Servings
people
Ingredients
Instructions
  1. Cook the mung beans in the Instant Pot for 13 min on manual mode. If you do not have the Instant Pot you can use a pressure cooker or the stove, make sure to soak the beans first to speed up the cooking time - it should be done in 3 whistles in the pressure cooker and about 25 min on the stove top.
  2. Once the beans have cooked, drain the water is there is any and sautee on low to medium heat with ginger, garlic, turmeric, chili, and salt. This should take only about 5 min. Set aside.
  3. While the mung beans are cooking, prep the veggies. Chop the tomato, onion, and cilantro and combine them in a bowl. Add fresh lemon juice. Lastly, add the seasoned mung beans to the veggie mixture.
  4. Assemble the puris by making a hole in the center so you can easily fill the puri.
  5. Add about 1/2 tbsp of the filling into the puris.
  6. Sprinkle some sev onto the puris and serve with tamarind sauce and green mint chutney on the side. You may need to dilute the green mint chutney with some water to thin it out.
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