Crispy wafers topped with chutneys, onion, and sev
Prep Time
15 min
Cook Time
0 min
Total Time
15 min
Servings
4
20 pieces
Difficulty
Easy
Cost
Budget
$
Crispy wafers topped with chutneys, onion, and sev
Flat crispy puris loaded with diced potato, onion, chutneys, and a generous pile of thin sev. A classic chaat where every bite delivers sweet, sour, spicy, and crunchy.
15m
Prep Time
0m
Cook Time
15m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
(Updated )
Sev puri is chaat architecture—each crispy wafer becomes a tiny plate loaded with layers of flavor and texture. The combination of sweet tamarind, spicy green chutney, and crunchy sev is endlessly satisfying.
Arrange flat puris on a serving plate in a single layer.
Top each puri with a spoonful of diced potato and diced onion.
Drizzle tamarind chutney and green chutney over each puri.
Pile a generous amount of sev on top of each one.
Sprinkle with chaat masala and cilantro; serve immediately.
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Arrange on a platter for easy sharing at your next gathering
Any flat, crispy base works
Different but adds a nice crunchy topping
Test Kitchen Pick
Soy Sauce
Helpful Pantry Staple
This is doing more than adding salt. The right soy sauce gives the recipe a rounder, more savory base than a thin generic bottle.
This pantry choice affects depth more than most seasonings here.
A better soy sauce is one of the easiest pantry upgrades for Asian cooking.
Shop soy sauce for this recipeAssemble right before serving—the puris get soggy within minutes.
Offer extra chutneys on the side so guests can adjust to their taste.
Cannot be stored once assembled. Keep components separate until serving.
Not applicable—this is a no-cook, assemble-to-serve dish.
Per serving (0mg) · 4 servings
A light, low-calorie option · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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