SEV PURI

Preparation Method :

• For the papdi, in a mixing bowl, combine the flour with salt and oil and mix to a crumbly texture. Knead in enough water to make a smooth, stiff dough. Cover and set aside for 10 minutes.
• Heat oil in a kadhai . Divide the dough into small marble-sized portions and roll out into small round puris.
• Prick the puris with a fork and deep-fry on medium heat till golden and crisp. Remove and drain on absorbent paper.
• For the sev, in a mixing bowl, combine the milk with oil and salt. Mix in just enough gram flour to form a thick dough-like batter.
• Heat the same oil in which the puris were fried. Pass the sev batter through a very fine-holed sev press directly into the oil.
• Deep-fry over medium heat till sev is crisp and very lightly coloured. Remove, drain on absorbent paper and crush
• For the date and tamarind chutney, combine the dates and the water in which they were soaked, the tamarind pulp, sugar, chilli powder, salt and cumin seeds and grind-to a fine smooth paste. Transfer to a bowl.
• For the green chutney, combine the coriander with mint, green chilli, ginger, salt and water and grind to a fine smooth paste. Transfer to a bowl.
• For the garlic chutney, combine the garlic with chilli powder, salt and oil and grind to a fine smooth paste. Transfer to a bowl.
• To assemble the sev puri, in a bowl, combine the potatoes, onions and green mango.
• Arrange the papdis on a serving plate and top each one with a teaspoonful of the potato mixture.
• Place a dollop of the date and tamarind chutney on the potato mixture and top with about ½ teaspoon green chutney. Top with about ¼ teaspoon garlic chutney and sprinkle over with chaat masala and lemon juice.
• Top each prepared papdi with a sprinkling of sev and chopped coriander. Serve immediately.