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Jain Sev Puri

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
25 minutes
Prep
0 minutes
Cook
4
Servings

Ingredients

  • 24 small round flat puris (store-bought or home-fried, crisp)
  • 150 g (1 cup) sprouted moong beans, lightly steamed for 3-4 minutes and cooled
  • 1 tomato, finely diced
  • For the green chutney:
  • 20 g (1/2 cup) fresh coriander leaves
  • 10 g (1/4 cup) fresh mint leaves
  • 1 green chilli
  • 1 tbsp lime juice
  • Salt, to taste
  • For the tamarind chutney:
  • 3 tbsp tamarind pulp
  • 3 tbsp jaggery, grated
  • 1/2 tsp roasted cumin powder
  • 1/4 tsp red chilli powder
  • Salt, a pinch
  • To assemble:
  • 60 g (1 cup) fine sev
  • 2 tbsp plain yogurt, lightly whisked
  • 1/2 tsp chaat masala
  • 10 g (2 tbsp) fresh coriander, chopped

Method

  1. For the green chutney, blend the coriander, mint, green chilli, lime juice, salt and a splash of water to a smooth, spoonable paste.
  2. For the tamarind chutney, simmer the tamarind pulp, jaggery, cumin powder, chilli powder and salt with 3 tbsp water in a small saucepan for 4-5 minutes until slightly thickened. Cool completely.
  3. Arrange the puris on a serving platter. Using your thumb, gently press a small dent in the centre of each to hold the toppings.
  4. Top each puri with a small spoonful of sprouted moong beans and a little diced tomato.
  5. Drizzle over the green chutney, then the tamarind chutney, followed by a few drops of whisked yogurt.
  6. Scatter generously with sev, sprinkle with chaat masala, and finish with fresh coriander.
  7. Serve immediately, as puris turn soft quickly once topped.

Introduction: Sev puri is one of Mumbai's most iconic street snacks: crisp flat puris piled with chutneys, crunchy sev and
fresh toppings. The usual version includes boiled potato, but the Jain rendition swaps it for protein-rich
sprouted moong beans, keeping every bit of the crunch and layered flavour without any onion, garlic or root
vegetable.

Cultural Background: Sev puri is one of Mumbai's most iconic street snacks: crisp flat puris piled with chutneys, crunchy sev and
fresh toppings. The usual version includes boiled potato, but the Jain rendition swaps it for protein-rich
sprouted moong beans, keeping every bit of the crunch and layered flavour without any onion, garlic or root
vegetable.

Tips: Assemble sev puri only at the last minute — the crisp puris soften within a few minutes of being topped. Steam the sprouted moong very lightly, just to take off the raw edge, so it stays firm and doesn't turn mushy.

Variations: Add finely diced raw mango in season for extra tang. Use crushed papdi (fried dough discs) in place of round puris for a heartier bite.

Storage: Not suitable for storing once assembled; components (chutneys, sprouted moong) can be kept separately in
the fridge for up to 2 days.

Reheating: Not applicable — served cold/room temperature and eaten immediately after assembly.

Nutrition (approximate, per serving)
Approx. 240 kcal, 8g protein, 9g fat, 33g carbohydrate, 4g fibre per serving (6 puris).

Vegetarian / Vegan
Vegetarian as written; omit the yogurt drizzle or use a plant-based yogurt to make vegan.

FAQs:

Q: What replaces the usual boiled potato topping?

A: Lightly steamed sprouted moong beans give a similar soft-but-textured bite while keeping the dish free of root vegetables.

Q: Can I make the chutneys ahead?

A: Yes, both chutneys keep well in the fridge for up to a week, making assembly quick when you're ready to serve.

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