Type | Snack, chaat |
---|---|
Course | hors d'oeuvre |
Place of origin | India |
Region or state | Maharashtra |
Main ingredients | Puri, sev, potatoes, onions, chutneys |
Variations | Bhelpuri, dahipuri, pani puri, sev papdi chaat |
Sev puri is an Indian snack and a type of chaat. [1] It is a speciality that originates[ citation needed ] from Mumbai, Maharashtra, India. [2] In Pune and Mumbai, sev puri is strongly associated with street food, but is also served at upscale locations. [1] [3] Recently, supermarkets have started stocking ready-to-eat packets of sev puri and similar snacks like bhelpuri. [4] [5]
Although there is no fixed recipe for sev puri, the basic ingredients used widely are the same. Sev puri is essentially made of crispy papdi (flat puri) which is loaded with diced potatoes, chickpeas, onions and various types of chutneys. Some popular chutneys used include spicy mint, sweet-sour tamarind, chili and garlic. [6] The filled puris are then topped with sev. It is seasoned with various spices and flavors, such as raw mango, ginger, anise, cumin, clove, and chaat masala. [7] [8]
Sev puri can be made with a variety of fillings and garnishing ingredients. Some popular variations are dahi sev puri , masala sev puri, corn masala puri, [9] batata dahi sev puri (sev puri with dahi and potato), and palak sev puri (sev puri with spinach). Sometimes other chutneys and paneer are also added in its preparation. [10]
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
Vada pav, alternatively spelt wada pao, is a vegetarian fast food dish native to the Indian state of Maharashtra. The dish consists of a deep fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. It is generally accompanied with one or more chutneys and a green chili pepper. Although it originated as an affordable street food in Mumbai, it is now served in food stalls and restaurants across India. It is also called Bombay burger in keeping with its origins and its resemblance in physical form to a burger.
Bhelpuri is a savoury snack originally from India, and is also a type of chaat. It is made of puffed rice, vegetables and a tangy tamarind sauce, and has a crunchy texture.
Raita is a side dish in Indian cuisine made of dahi together with raw or cooked vegetables, fruit, or in the case of boondi raita, with fried droplets of batter made from besan.
Dahi vada is a type of chaat (snack) originating from the Indian subcontinent. It is prepared by soaking vadas in thick dahi (yogurt).
Pani puri is a deep-fried breaded hollow spherical shell, about an inch in diameter, filled with a combination of finely diced potato, onion, peas and chickpea. It is a common street food in the Indian subcontinent. It is often spiced with tamarind chutney, chili powder, or chaat masala. A Bengali variant, fuchka, uses spiced mashed potatoes and dal or ghugni as the filling.
Chaat, or chāt is a family of savoury snacks that originated in India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, India, chaat has become immensely popular in the rest of South Asia.
A papadam, also known as papad, is a snack that originated in the Indian subcontinent. Dough of black gram bean flour is either deep fried or cooked with dry heat until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. Papadam is typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean or as an appetizer, often with a dip such as chutneys, or toppings such as chopped onions and chili peppers, or it may be used as an ingredient in curries.
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Papri chat or papri chaat is a popular traditional fast food and street food from the Indian subcontinent, in India, Bangladesh, Nepal and parts of Pakistan. Many various additional dishes throughout India are also referred to as papri chat. Some restaurants in the United States serve the traditional version of the dish.
Dahi puri is an Indian snack food which is especially popular in the state of Maharashtra. The dish is a type of chaat and originates from the city of Mumbai. It is served with mini-puri shells (golgappa), which are also used for the dish pani puri. Dahi puri and pani puri chaats are often sold by the same vendor.
Kachori is a deep-fried, spicy, stuffed pastry originating from the Marwar region of Rajasthan, India.
Bhojpuri cuisine is a style of food preparation common among the Bhojpuri people of Bihar and eastern Uttar Pradesh in India, and also the Terai region of Nepal. Bhojpuri foods are mostly mild and tend to be less hot in terms of spices used. The cuisine consists of both vegetable and meat dishes.
Awadhi cuisine is a cuisine native to the Awadh region in Northern India and Southern Nepal. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and western India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods.
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Masala puri, or Masalpuri, is an Indian snack which is especially popular in the southern state of Karnataka. A form of chaat, the dish originated in the Indian state of Mysore and has now become famous in the entire Indian subcontinent. Typically spicy, the dish can also be made sweet based on the requirement.
Vada, vadai, wada, or bara is a category of savoury fried snacks native to India. Vadas can be described variously as fritters, cutlets, or dumplings. Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar.
Medu vada is a South Indian breakfast snack made from Vigna mungo. It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian cuisine it is generally eaten as a breakfast or a snack.
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