Sev Batada Puri


  • 12 each flat papdi (whole meal crackers)
  • 1/2 cup sev (graham flour vermicelli)
  • 1/4 cup Idaho® potatoes, boiled and chopped
  • 1/4 cup sprouted whole green moong dal
  • 1/4 cup raw mango, chopped
  • 4 tablespoons date and tamarind chutney
  • 4 tablespoons mint and cilantro chutney
  • 4 tablespoons plain yogurt
  • 1 tablespoon sugar
  • 1/5 teaspoon salt
  • 1/4 teaspoon roasted cumin powder
Date and Tamarind Chutney
  • 1 pound tamarind
  • 1/2 pound dates
  • 1 ounce ginger
  • 1 ounce garlic
  • 2 ounces jaggery
  • 2 ounces sugar
  • 5 each whole red chilies
  • 4 each bay leaves
  • 1 tablespoon fennel seeds
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon black salt
  • Salt to taste
Mint and Cilantro Chutney
  • 1 each bunch cilantro
  • 1 each bunch mint
  • 4 each Thai green chili
  • 1 teaspoon cumin seed
  • 4 cloves garlic, peeled
  • 1 tablespoon lemon juice
  • Salt to taste


  1. Mix potatoes, mango and sprouted lentils together in bowl.
  2. Arrange flat papdi on a plate, then top each cracker with a spoonful of the mixture.
  3. Drizzle sweet yogurt over each papdi, then sprinkle gram flour vermicelli on each piece, enough to cover the papdi.
  4. Drizzle date and tamarind chutney and mint and cilantro chutney over each piece. Serve immediately.
Date and Tamarind Chutney
  1. Place tamarind, dates, ginger, garlic, jaggery, sugar, chilies, bay leaves, and fennel in a heavy-bottomed pan. Add enough water to cover. Bring mixture to a boil, the reduce heat and simmer till dates and tamarind are soft and can be mashed.
  2. Pass the mixture through a fine strainer.
  3. Season the xtract with the roasted cumin powder, red chili powder, black salt and salt. Cool and set aside.
Mint and Cilantro Chutney
  1. Wash greens and place in a blender along with all other ingredients.
  2. Blend to a fine past using as little water as possible. Season with salt and reserve.
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Yield: 1 serving

Vikram Sunderam
Washington, DC

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