Mumbai Chaat - Dahi Puri & Sev Puri


Ready in 30-45 minutes

Serves: 4-6

Indian street food - there are many varieties from different regions in India. Growing up in Mumbai & Goa, we enjoyed the local street food which is readily available in every street corner or the market square. Mumbai Chaat is my absolute favourite. It is a selection of different little snacks - like canapés. Each mouthful is an explosion of delicious sweet, tangy, spicy and crispy taste - all in one - this is the best description of the experience! 

Here’s my version of Mumbai Chaat which will take you on a small taste journey of Mumbai street food and wow your guests!

Ingredients:
2 medium potatoes boiled & roughly cubed (small pieces) 
1 cup cooked chickpeas or canned
1 small red onion finely chopped
1 Tomato finely diced
Coriander for garnish
Jen’s Chaat Masala
Puffed Puri balls or Indian crackers from an Indian grocery (substitute with corn chips)

Sev (crispy fine vermicelli with chickpea flour)

Sweet Tamarind Chutney:
1/4 cup Tamarind pulp homemade (recipe below) or use less if using ready tamarind paste
3-4 tbsp soft brown sugar or caster sugar
3-4 tsp of Jen’s Chaat Masala

Coriander Chutney:
2 cups fresh coriander
1-2 green chillies chopped
1-2 tbsp Lime juice
1/2 tsp salt
2-3 tbsp Olive oil to blend

Yogurt Dressing:

1/2 cup plain Yogurt
2-3 tsp of Jen’s Chaat Masala
1 tsp soft brown or caster sugar (optional)

Method:
1.  For the tamarind dressing - whisk together all the ingredients until it forms a thick sweet syrup. This chutney should be sweet, add more sugar if required. You can make extra and store in a sterilised jar in the fridge for 1-2 months.
2.  Next make the coriander chutney. Put all ingredients in a small food processor and blend until smooth. Alternatively, you can make this in a pestle and mortar. Adjust chilli and lime juice to taste.
3.  Yogurt dressing - mix the ingredients until smooth. Taste and add more Chaat Masala if required. You can also add a little caster or soft brown sugar for a hint of sweetness - this is optional.

To make SEV PURI:
  1. Place the flat puris or corn chips on a platter. Start with putting a little potato on each puri.
  2. Then add some finely chopped onion and tomatoes.
  3. Sprinkle a pinch of Jen’s Chaat Masala on each disc.
  4. Add about 1/2 tsp of Coriander Chutney on each puri. Add more if you want.
  5. Top it up with 1-2 tsp of Tamarind Chutney. Add more if you want.
  6. Sprinkle a pinch of Jen’s Chaat Masala on each disc.
  7. Add the Sev evenly and garnish with fresh chopped coriander.
  8. SERVE IMMEDIATELY!
To make DAHI PURI:
  1. Place the crispy puffed balls on a platter. Gently make a hole on the top with a spoon.
  2. Put 1 tsp of chickpeas in each PURI and sprinkle a pinch of Jen’s Chaat Masala.
  3. Then top it up with some finely chopped red onion.
  4. Now add 1/2 tsp of coriander chutney.
  5. Top up with 1-2 tsp of tamarind chutney.
  6. Add 1-2 tbsp of yogurt dressing and again a pinch of Jen’s Chaat Masala.
  7. Add the Sev evenly and garnish with fresh chopped coriander.
  8. SERVE IMMEDIATELY!
Notes:
  1. The chutneys and dressing can be prepared in advance and kept in the fridge. Assembling should be done just before serving to avoid the puris turning soggy.
  2. To make your own tamarind pulp:  A block of tamarind is available in any Indian store. Take a lemon sized piece and soak in 1/2 cup of hot water. After it has cooled, with a spoon or your hand mix it all until the tamarind starts to come together with the water and forms a thick paste. Pass it through a sieve and discard all the seeds and fibre. This can be stored in the fridge for 1-2 months.
  3. Dahi is yogurt.
  4. Puri is a crispy puffed ball or a flat disc made with wheat flour.
  5. Sev is fine crispy vermicelli made from chickpea flour.

 

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