Saras Nylon Sev 200G - Indian Snacks Namkeen

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Tamarind date chutney: It adds a slightly sweet, tangy (chatpata) flavor. It is made from tamarind, dates, and jaggery. Then fill each golgappa with cilantro chutney, followed by tamarind chutney. You can add around 1/2 to 1 teaspoon of each, this depends on the size of golgappas you are using.

Kerala peratha – a flaky, doughy flatbread that’s wonderful when served alongside a hearty, spicy curry. If you liked Sev recipe, then see our variations of sev recipes we have for you. Try our masala sev. You can also see the detailed step by step photos of masala sev. If you’ve never tried this recipe before, you’re in for a treat! This aloo chaat recipe is super simple. There’s barely any prep time – 10 minutes total time, meaning you can whip up this sumptuous Indian street food in a flash.

More Indian Vegetarian Recipes

Cilantro chutney: this chutney is made with cilantro, ginger, chilies and is a must have for this recipe. You can make it as spicy as you like or can handle. If you are a beginner and not an experienced cook instead of molding sev directly in oil, follow this method –

Samosa: The main element of this chaat. You can make samosa at home. Or use the store-bought one like me. I have used haldiram frozen Punjabi samosa and air fried them until crisp. Bhel is ready!! Serve as is or garnished with more sev, masala chana dal, raw mango, pomegranate pearls, and cilantro Serving Suggestion Boiled potatoes: I always boil potatoes in instant pot. It takes around 8-10 minutes on manual. Or steam pressure cook on stovetop for 1-2 whistles.In Mumbai, the street-side chaat vendors serve bhelpuri in paper cones along with a papdi or two which act as a spoon to eat this delicious bhel puri chaat.

Spice: You can also make hot and spicy sev with this recipe. We use green chilli and garlic to flavor. To use them, blend green chilies and garlic with little water. Filter the water and use it to make the dough.

Chheda's Nylon Sev

Place a portion of the potato filling and fold it. Deep fry the samosa until golden brown. Drain it on a Kitchen Paper. An explosion of flavors hits you with every bite you take. No wonder that even fine-dine restaurants and marriage caterers offer sev puri and other chaats at the buffet table.