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Ingredients
ScaleNo serving count in the source — scale by factor
- flat crispy puris, flat, crispy (available in Indian groceries)1 packet
- puffed rice, 500 g; kurmura/murmura - available in Indian groceries2 lb
- plain sev, 125–250 g; Indian fried snack, looks like noodles1 lb
- chat masala2 tsp
- chile powder1 tsp
- potatoes, boiled and diced2
- red onion, big, chopped1
- coriander leaves1/2 bunch
- lemon juice or chopped raw mango, or chopped raw mango
- salt, to taste
- coriander leaves, chopped1/2 bunch
- mint leaves1/2 bunch
- garlic cloves, big2 clove
- Indian green chiles, Indian10–12
- salt, to taste
- date pulp, pulp1/2 cup
- tamarind pulp1/4 cup
- jaggery or sugar, jaggery or sugar1 tbsp
- chili powder2 tsp
- cumin seeds2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Mix together puffed rice and sev. Add chat masala, salt, and chili powder.
Add onions, raw mango pieces (or lemon juice), potatoes, and coriander leaves to the puffed rice and sev mixture, and mix gently with the hands.
Grind the items for the spicy and sweet chutneys to a fine paste using some water.
Just before serving, mix in spicy chutney and sweet chutney into the above mixture. Put some mixture in individual plates, then top with some more sev and chutneys (if desired).
Garnish with coriander leaves. Serve with crunchy puris.
Region evidence: recipe text — “Indian Puffed Rice and Vegetable Snack”
