Your local chaatwalla bhaiya ji can move over. Sev Puri dough is wrapped onto cones and fried till crispy and then stuffed with a chatpata Potato filling, with Chutney and topped with crispy Sev.

If you’re familiar with Indian street food – Sev Puri is a crispy flour disk, topped with a spicy potato mixture and topped with Sev, a cripsy noodle made with lentil flour. Typically the bhaiyaji or street vendor will prepare about 6 of these and serve these to you on a plate. I’ve taken the same concept and instead of buying store bought puris, I’ve made the dough and rolled them out larger to make cones.

This elevated street food snack is perfect for picnics and parties. This recipe makes about 20 cones, you can make these ahead and store them in tins for maximum freshness.

Sev Puri Cones

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Ingredients
  

Dough – makes 20 cones

  • 1 cup all purpose Flour or Maida
  • 1/2 cup Semolina or Rava
  • 2 tbsps Ghee
  • Salt to taste
  • 1/4 tsp Ajwain or Carom seeds
  • 1/4 tsp Shah Jeera
  • 1 tsp Chilli flakes
  • 1/2 – 3/4 cup warm WaterIn boiling salted water with a pinch of Turmeric, I’m goign to add

Filling – for 10 cones

  • 2 cups diced Potatoes
  • Salt to taste
  • Pinch Turmeric
  • 1/4 tsp Chilli powder
  • 1 tsp Chaat masala
  • 1/2 cup finely diced Onion
  • 1/2 cup finely chopped Coriander
  • 1 tbsp Tamarind sauce
  • 1 tbsp red Chilli sauce
  • 1 tbsp green Chutney
  • 1/2 cup Sev
  • Extra sauces and chutney

Instructions
 

  • Prepare the dough by mixing the flour, semolina, salt, ajwain, shah jeera and chilli flakes together
  • Add the ghee and work it into the dough
  • Add water as needed and knead the dough and allow to rest for 30 mins
  • Boil the Potatoes in salted water with a pinch of turmeric
  • When cooked drain and cool
  • Prepare the dough cones by rolling out the dough and cutting circles about 9 cms
  • Re roll the circles so they are at least 11 cms in diameter
  • Wrap them around the metal cones and deep fry
  • Once fried, drain on kitchen towel, cool and store in a tin
  • Add the onion, coriander spices, sauces & chutney to the potato mixture
  • Using a muddler or spoon, lightly mash about half the potatoes
  • To assemble, fill the base of the cone with sev, add dollops of the sauces and chutney, add the potato mixture and top with more sauce, chutney and sev
  • Serve within the hour