Sev Poori

Who doesn't like sev poori? Tangy, crispy, tempting and so full of flavors that once you start eating them, its hard to stop. The best part about sev poori is, you can really make it in a jiffy if you have all the ingredients at hand. Hence, its a great idea when you have lot of guests arriving and want them to munch on something while you are preparing on setting up the rest of the food. Hope you enjoy making and eating these!

Ingredients:

Pooris - a packet of 30 (Can be bought at any Indian grocery store)

Thin Sev - 1 cup

Onions - finely chopped - 1/2 cup

Potatoes - boiled, mashed - 1/2 cup

Green onions - 1/4 cup finely chopped

Coriander leaves - 1/4 cup finely chopped

Chaat masala - 2 tb sp

Mint and coriander chutney - 1 cup

Ingredients:

Mint leaves - 1 cup

Coriander leaves - 1 cup 

Green chilli - 2

Ginger - 1/2 inch

Cumin powder 1/2 tsp

Lemon juice 2 tbsp

Black salt or rock salt to taste

Tamarind and date chutney - 1 cup

Ingredients:

Tamarind paste - 1⁄2 cup 

Dates, de seeded - 1⁄2 cup 

Water - 2 cups

Ginger powder - 1/2 tsp

Red chili powder - 1⁄2 tsp

Cumin powder - 1⁄2 tsp

Jaggery- 3⁄4 cup

Salt to taste

Yogurt - smoothed - 1/4 cup if desired

Method:

Mint and coriander chutney:

- Grind all the ingredients in a blender using little water.

Tamarind and date chutney:

- Boil the jaggery and dates in hot water for 45 min to an hour

- After the dates become smooth, blend in a blender till smooth and transfer to the pan again.

- Add the tamarind paste and all masalas and boil till thick enough for a chutney.

- Cool it before using

Final assembly of sev pooris:

- Take a large tray and place all the pooris on it (cracked and opened at the center on one side) 

- Place around 1- 2 t sp of mashed potatoes in each poori and sprinkle with a pinch of chaat masala

- Next put 1/2 t sp of the green chutney in each poori

- Now add the chopped onions (as much as desired) 

- Add 1/2 tsp of the tamarind chutney in each poori and top it with yogurt if you like it. If not, finish with sev, green onions and coriander leaves

- Serve immediately and enjoy!

Tips:

- You can increase the amount of chutneys as per your liking. I personally like a lot of it!
- You can also add few pomegranate seeds in each pooris.
- All the chutneys are also easily available in the Indian stores if you do not have time to make them yourself.
-  If you  are making the chutneys you can use these on the side for samosas and other chaats. Store it in an airtight glass jar in the fridge.

Healthy twist:

- Limit the number of pooris and sev you eat. Rest of the ingredients are healthy.
- If not, make some baked papdis and follow rest of the procedure same as above.
 For baked papdis: Make a tough dough of whole wheat flour (1 cup) with 2 tb sp of oil as we do for rotis (less than 1/2 cup chilled water to make a little crumbly dough). Roll the dough thicker than chapati and cut in round shape with cookie cutter. Then bake them for 20-25 minutes or till golden brown in an oven at 350 F. Use this instead of the fried pooris and enjoy guilt free sev pooris!!