Craving something delicious and savoury? Sweet and sour chatpata snacks can often be a big part of your evening diet, so it’s important that most of the snacks you eat are ones you feel good about. This snack recipe offers the perfect combination of taste with less calories. People of every age group would typically go crazy over this delicious treat. Toss the ingredients and start making snack time fun again!

Serves:  2

Cooking time: 30 minutes

Preparation time:  10 minutes

Ingredients:

For puris/papris –

Maida                        1 cup

Oil                               ¼ cup

Salt                             1 tsp

Water                         as required

Oil                                to deep fry

For chutneys –

Green coriander chutney –

Fresh coriander leaves            100 grams

Mint leaves                                50 grams

Lemon juice                              2 tbsp

Salt                                             1 tsp

Green chillies                           6

Tamarind sauce-

Whole tamarind             100 grams

Salt                                     2 tsp

Black salt                           1 tsp

Cumin seed powder        1 tsp

Garam masala                   1 tsp

Red chilli powder              1 tsp

Sugar                                    200grams

For sev puri –

Papris                                   16

Potatoes                               3 (boiled)

Onion                                     2 (medium)

Salt                                          1 tsp

Red chilli powder                  ¾ tsp

Chat masala                           1 tsp

Fresh coriander leaves         few

Coriander chutney                 4 tbsp

Tamarind sauce                       4 tbsp

Sev bhujia                                  1 hand ful

Pomegranates                          ½ cup

Green chillies                               2

Method:

For puris/papris –

Mix one-fourth cup of oil and salt to maida. Mix well. Add enough lukewarm water to make a soft but stiff dough. Knead it well and keep in a closed air-tight container for two hours. After that make very small balls (having a diameter of 1 inch) out of this dough. Roll it like a small very thin puri. Heat the oil in a deep frying pan. Deep fry the puris till golden brown flipping on both sides. Take them out on a kitchen towel. Let them cool at room temperature.

For chutneys –

Coriander chutney – Wash coriander and mint leaves thoroughly. Add all other ingredients in them. Put them all in a food processor and grind it to a fine paste adding little water. Empty it in a clear glass jar or bottle.

Tamarind sauce – Wash whole tamarind and soak in double the quantity of water for an hour. Pressure cook it with the same water. After a whistle comes on high flame, simmer it for 15 – 20 minutes on low flame. Turn off the flame. Let the pressure comes out on its own. Let the boiled tamarind gets cool. Grind it with the same remaining water in a food processor. Sieve it and throw the residue. Add all the spices, salt and sugar. Mix well. Store in an airtight container.

For sev puri –

Boil potatoes. Chop them very fine. Chop onion, green chillies and fresh coriander leaves very fine. Now place eight papris one by one in a flat plate. Place one teaspoon each of chopped boiled potato and chopped onion on them. Sprinkle all spices. Sprinkle little finely chopped green chillies. Pour one to two teaspoons of both the chutneys on each papri. Cover each papri by sprinkling sev bhujia on it. Sprinkle few fresh coriander leaves and little pomegranate on the top. Your sev puri plate is ready to eat.

Spice up your evening snacks with this yummy and crispy sev puri chaat made with papris  and some vegetables and chutneys topped on it.

You cannot miss this spicy, crispy tangy treat!