Sev Batata Puri- How to make Sev Batata Puri at Home-Kalimirchbysmita

Sev Batata Puri is a popular Mumbai Chaat item and is a close associate of its Delhi counterpart-Papdi Chaat.

Sev Batata Puri is mostly made of flat Puris also known as Papdi (some vendors may replace Papdis with puffed Puris that are usually served with Pani Puris- another popular chaat dish). Flat Papdis are laid out in a serving plate and topped with tons of different flavors-boiled, mashed and spiced potatoes, onions, tomatoes and sweet, tangy and spicy chaat Chutneys-Date and Tamarind Chutney, Chili Garlic Chutney and Coriander-Mint Chutney, that create a riot of flavors as soon as you put the loaded Papdis in mouth. Finally, the papdi chaat is topped with generous amount of Nylon Sev (a deep fried snack made of gram flour batter and an absolute essential in most of Chats) and served.

Though Sev Batata Puri bears a large resemblance to Papdi Chaat of Delhi, there are quite a significant difference as well. One of the important difference is that the recipe of Papdi Chaat calls for usage of whisked curd which imparts an additional tanginess to Chaat. In Mumbai street food vendors sell each of these items separately- Sev Batata Puri with Curd becomes Dahi Sev Batata Puri, and the one minus curd and Potatoes is identified as Sev Puri Chaat.  Remember these finer points when you are tempted to engage in a tiff with the vendor over omission of some ingredient from your Chaat. In Mumbai, unless you ask for it, you won’t get it.

Sev Batata Puri is our second installment in the ongoing Chaat series. In the first installment, we made Chaat Chutneys.

Make this delicious, flavorful Chaat in your own kitchen and enjoy the monsoons with some Chatpataness. Share your feedback with us in comment section below.

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Sev Batata Puri- How to make Sev Batata Puri at Home-Kalimirchbysmita

Prep time:  20 mins

Cook time:  15 mins

Total time:  35 mins

Serves: 4-5

Ingredients

• ½ cup=70gms Plain Flour
• ½ cup=70gms Wheat Flour
• Salt
• Water as required for kneading
• Oil for deep frying
• 2 Large=300gms Potatoes-boiled, peeled and chopped into small cubes
• 2 medium=160gms Onions-finely chopped
• 1 Large=100gms Tomatoes-finely chopped
• ¼th Cup fresh Coriander Leaves
• 1 Cup Nylon Sev
• ¼th tsp Kashmiri Red Chili Powder
• 2 tsp Chaat Masala
• Salt to taste
• ¼th Cup Coriander-Mint Chutney
• 2-3 tbsp Chili-Garlic Chutney
• ¼th Cup Tamarind Date Chutney

Instructions

1. In a large bowl, put plain flour, wheat flour and salt. Mix the ingredients with your palms. Ensure you follow personal hygiene before kneading. You can also add Carom seeds for an added flavor. Add 2 tbsp hot Oil and mix again. Adding hot Oil ensures Papdi will be crispy and won't absorb Oil while frying.
2. Add water and knead into a firm dough. We have used ½ Cup water for kneading. After kneading, apply some Oil on dough. Cover and keep aside for 10 mins.
3. In another large bowl, put boiled potatoes. We will flavor potatoes with spices. Add red chili powder, salt to taste and 1 tsp chaat masala. Reserve 1 tsp chaat masala for sprinkling later on the prepared Sev Batata Puri. Mix all ingredients well. This step ensures potatoes don’t remain bland when used as topping. Let's make the Papdis now
4. After 10 mins, we will knock the dough. Divide into 4 equal parts. Shape each portion into balls. Knock and smoothen each ball. 4 Balls are now ready to be rolled into flat and large Puris. We will not use any flour while rolling the dough. Use some Oil. Do not worry about the shape. Ensure that the thickness remains even.
5. We have rolled out the balls into large rounds of even thickness. With the help of a small round shaped cookie cutter or any other arrangement that suits you, cut into small round Papdis. Ensure the Papdis are 1.5-2 inches in diameter.
6. Now, with the help of a fork, punch in hole in small Papdis. In culinary terms, this is known as docking. Docking helps escape the air while baking/frying so that Papdis don't rise. Pull out the remaining portion of dough. Change sides and punch in hole from other side. Let's fry these Papdis now
7. Remember 2 points while frying Papdis. a) Oil must be heated on medium flame. It must not be too hot b) When Oil becomes just hot, lower the heat and fry on low heat
8. Add Papdis in oil. Fry on low heat in batches until Papdis become golden brown from both sides. Keep stirring to ensure Papdis become golden brown from both sides. After 6 mins of frying on low heat, remove from pan. We will use Papdis only when it cools down completely
9. Papdis and spiced Potatoes are ready. Let's see how to assemble the Sev Batata Puri. Arrange the Papdis in a plate
10. Top it with some spiced Potato mixture. Add some chopped Onions and Tomatoes on top. Let's top the Papdis with flavorful Chutneys-add Coriander Mint Chutney, Chili Garlic Chutney and Tamarind Date Chutney. Sprinkle some chaat masala on top. Add lot of Nylon Sev. Add some chopped coriander leaves. Some leftover puffed papdis-crush and add.
11. Sev Batata Puri is a perfect party starter. You can make Papdis in advance and store in an air-tight container. You can also make and store chutneys in advance. You can prepare this starter in less than 10 mins with right preparation.

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