Whosaynas Sev and Dahi Puris

Whosaynas Sev and Dahi Puris

Source : Puris Bind To Soft Dough Then Make 2 Balls Roll The Balls Into Thin Roti Use Round Cutter And Make Puris Poke All Over Puris With Fork Keep Wok On ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : November 27, 2025

Step:

  1. Puris:
    Bind to soft dough, then make 2 balls. Roll the balls into thin roti, use round cutter and make puris. Poke all over puris with fork. Keep wok on flame add oil in it, and fry on medium flame to crispy puris. When cold store in airtight container.

  2. Paani:
    Blend all with very little water to get thick chutney then keep in fridge to chill.

  3. Green Chutney:
    Blend all well with very little water to a paste. Keep in a bowl.

  4. Red Chutney:
    Blend all to smooth paste

  5. For Dahi Puris:
    Do same as sev puri just before you put tamarind chutney put some dahi/yogurt (sprinkle chilli powder optional) then put tamarind chutney and rest as it is.

  6. NB: do not put hot chutneys to any one unless they take

  7. How to serve Sev Puri on a platter:
    Lay puris till plate is occupied, sprinkle potatoes, chana or moong. Then pour little tamarind chutney and green chutney and red chutney. Sprinkle some onions, sev and coriander leaves

    can serve tamarind and chillies chutney aside too.

Ingredients

  1. Puris:
  2. 1 cup Maida (All Purpose Flour)
  3. 1 tbsp Besan (Gram Flour)
  4. 1/4 cup Oil
  5. 1/4 tsp Salt
  6. as needed Paani/ water
  7. 1/2 cup Tamarind pulp (tamarind boiled with dates and sugar)
  8. 1 bunch Mint leaves
  9. 1/4 bunch Coriander leaves
  10. pinch Salt
  11. 3 tbsp Sugar
  12. 1 Green Chilli
  13. pinch Black salt (optional)
  14. 1/2 tsp Cumin powder
  15. Green Chutney:
  16. 6-7 Green Chillies
  17. 1 tbsp Roasted Chana/Dalia
  18. 1 Garlic Clove
  19. 1/2 Lemon Juice
  20. Salt (as required)
  21. 1/4 bunch Coriander Leaves
  22. Leaves few strigs of Mint
  23. Red Chutney:
  24. 3-4 Red Chillies (remove seeds)
  25. 2 Garlic Cloves
  26. to taste Salt
  27. 1/2 Lemon Juice
  28. 1/4 cup Rosted Peanuts
  29. Filling:
  30. 2 Boiled Potatoes (cubed finely, sprinkled salt and chilli powder)
  31. Boiled Moong (Bean Sprouts) or Chana (Gram)
  32. 2 Onions (chopped)
  33. 1 cup unsweetened Boondi (optional)
  34. 1/4 cup Sev (Namkeen)
  35. 1/2 cup Dahi/Yogurt (for Dahi Puri
  36. 1 handful Coriander Leaves
  37. to taste Green and Red Chutneys

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