Indian cuisine · Salads & Mezze

Sev Puri

Crisp puri discs topped with potato cubes, two chutneys, red onions and plenty of sev.

Ingredients · for 4 servings

• 24 papdi (crisp wafers)
• 3 potatoes
• 1 red onion
• 2 tomatoes
• 4 tbsp tamarind chutney
• 3 tbsp mint-coriander chutney
• 120 g sev (chickpea noodles)
• 2 tsp chaat masala
• 1 lime
• 1/2 bunch coriander
• Salt

Instructions

1. Boil the potatoes in their skins for 20 min. until soft, cool in water, peel and cut into 1 cm cubes; salt lightly and let cool.
2. Very finely dice the red onion, deseed and finely dice the tomatoes as well, and chop the coriander - everything should have the same small grain.
3. Lay the papdi out close together on a large flat platter; they're only topped just before serving, or they'll go soggy.
4. Place a teaspoon of potato cubes on each disc and add a small dollop each of tamarind and mint-coriander chutney.
5. Scatter the onion and tomato dice over the top, dust with chaat masala and drizzle with the juice of the lime.
6. Finally heap generously with sev and coriander and serve within a few minutes, while the discs still crackle.