Phulka Sev Batata Puri

Phulka chaat with potato and sev

Servesabout 8

Timeabout 55 min

A chaat-style snack (tangy, spicy and sweet-sour) in which phulka is deep-fried until crisp and broken into coin-sized pieces that stand in for the puris, then topped with spiced mashed potato, chopped raw mango, green coriander and tamarind chutneys, chaat masala, lemon juice and a garnish of besan/sev. Uses up: phulka, the puffed flatbread. Served immediately, at room temperature, as an evening snack.

Method

Tap a number to tick off a step.

Deep-fry the phulka in oil over a medium flame until light brown.
Take them out and drain off the excess oil. They turn crisp after frying. Break them into small pieces, a little larger than a coin. Set them aside on a plate.
Boil and mash the potatoes. Add salt, cumin powder and red chilli powder and mix well.
Top each phulka piece with some of the spiced mashed potato and finely chopped raw mango.
Top that with green coriander chutney and tamarind chutney.
Sprinkle with chaat masala and lemon juice and garnish with chopped coriander leaves and besan/sev.
Serve immediately.

My notes

Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.

My notes on Phulka Sev Batata Puri

Serve with

An evening snack, served at room temperature, immediately after assembling.

Nutrition

Estimated

Per serving

150 kcal

Protein: 2 g
Carbohydrate: 16 g
Fat: 9 g

We estimate about 8 servings from the weight of the dish.

Whole recipe

1,180 kcal

Protein: 16 g
Carbohydrate: 126 g
Fat: 70 g

Everything in the ingredients list, plus the oil soaked up in frying.

These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate

Where this recipe comes from

Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Jyoti Bhagwandas.

See the original recipe and photos