Sev Puri

Step 1

Fill a medium pot with water and place the potato inside; bring the water to a rolling boil over high heat, then reduce to medium and simmer until a fork easily pierces the center, about 12–15 minutes.

Step 2

Remove the potato with tongs and set it on a plate to cool until you can hold it in your bare hand without discomfort, about 5 minutes.

Step 3

Once cool, peel away the skin with your fingertips or a vegetable peeler, then cut the potato in half lengthwise from end to end; place the flat side down and slice crosswise into 1/4-inch-thick half-moons.

Step 4

In a small bowl, mix the tamarind paste with 3 tablespoons of water and a pinch of salt, stirring with a spoon until uniform and pourable like thin ketchup.

Step 5

Mince the green chili by removing the stem, splitting it lengthwise, scraping out the seeds with a small spoon (so it is less spicy), and chopping the flesh into pencil-tip-sized pieces.

Step 6

Pour the flour into a mixing bowl, add 0.25 teaspoon of salt, and stir together with a fork until evenly mixed.

Step 7

Pour in 3 tablespoons of water and stir with a fork until shaggy clumps form, then use your hands to knead the mixture into a smooth ball; if too dry, wet your hands and knead again.

Step 8

Divide the dough into 8 equal pieces and roll each between your palms into a ball about the size of a walnut.

Step 9

Lay a ball on a clean, dry countertop and use the heel of your hand to flatten it into a thin disc roughly 3 inches across and the thickness of a coin; set it aside on a separate plate.

Step 10

Repeat flattening the remaining 7 balls one at a time, stacking the finished discs on the plate with a light dusting of flour between each layer so they do not stick.

Step 11

Pour the oil into a deep skillet or saucepan and heat over medium-high until a small piece of dough dropped in sizzles vigorously and rises to the surface in 2–3 seconds, about 5 minutes.

Step 12

Place one dough disc into the hot oil and immediately press it gently with a slotted spoon or frying spider in a gentle circular motion for 3–5 seconds, so it puffs up slightly, then release it.

Step 13

When the underside is pale golden (about 20 seconds), flip the puri with a slotted spoon and fry the other side until it is also pale golden, about another 20 seconds.

Step 14

Remove the puri with the slotted spoon and place it on a plate lined with paper towels to cool and drain; repeat with the remaining 7 dough discs.

Step 15

Place one puri on a small plate or in the palm of your hand and use your thumb to gently break a small hole (about 1 inch wide) in the top center, being careful not to crack the whole puri.

Step 16

Using a small spoon, fill the hole with 1 tablespoon of the boiled potato slices, packing them gently inside the hollow cavity.

Step 17

Add 1 tablespoon of the drained chickpeas on top of the potatoes inside the puri.

Step 18

Drizzle 1 tablespoon of the tamarind sauce over the filling, pouring it slowly from a spoon so it runs inside and soaks the contents.

Step 19

Sprinkle 0.5 teaspoon of the minced green chili over the filling, then add 0.5 teaspoon of chopped cilantro, and finish with a small pinch of chaat masala.

Step 20

Top the puri with a small handful (about 1 tablespoon) of the sev, scattering it loosely over the surface so it stays crispy.

Step 21

Repeat steps 15–20 with the remaining 7 puris, potatoes, chickpeas, tamarind sauce, chili, cilantro, chaat masala, and sev.

Step 22

Serve the sev puris immediately while the puris are still crispy and warm, eating each one in 1–2 bites before it softens.