Sev Puri with Mango Salsa and Avocado (Fusion Chaat)
Crisp papdi sev puri with spiced potato, green and tamarind chutneys, optional yogurt, fine sev, and a fresh mango-avocado salsa. Fusion chaat built for parties with tips to keep every bite crunchy. Naturally vegetarian with an easy vegan swap.
Equipment
- Mixing bowls (medium and small)
- Serving platter or large plate
- Small spoons for assembly
Ingredients
For the potato topping
- 3 medium potatoes about 2.5 cups diced; boiled until tender, peeled and finely diced
- 1/2 small red onion about 1/3 cup; finely chopped
- 1 green chilli optional; finely chopped
- 2 tablespoons fresh coriander chopped
- 1/2 teaspoon fine salt plus more to taste
- 1/2 teaspoon chaat masala plus more for finishing
- 1 tablespoon lemon juice
For the mango-avocado salsa
- 1 cup ripe mango alphonso or ataulfo when you can find them; finely diced
- 1 small ripe avocado about 3/4 cup; diced
- 2 tablespoons red onion rinsed under cold water and drained
- 1 to 2 tablespoons fresh lime juice
- 1 tablespoon fresh coriander chopped
- 1 small green chilli optional; minced
- Fine salt, to taste
For assembly
- 16 to 20 sturdy papdi store-bought is fine; pick the thickest you can find
- 1/4 cup green chutney hari chutney; loosened with a splash of water if thick
- 1/4 cup sweet tamarind chutney imli chutney
- 1/2 cup thick plain yogurt optional; skip for vegan; whisked smooth
- 1 cup fine sev thin gram flour noodles
- 2 tablespoons pomegranate arils optional
- Extra chaat masala, for sprinkling
Instructions
Make the potato topping
- In a bowl, mix diced potatoes, red onion, optional green chilli, coriander, salt, chaat masala, and lemon juice. Taste; it should be tangy and well salted.
- If the mixture feels wet, spread on a plate for about 5 minutes so the papdi stays crisp.
Make the mango-avocado salsa (close to serving)
- Gently fold mango, avocado, rinsed red onion, lime juice, coriander, optional chilli, and a pinch of salt. Taste and adjust lime and salt. Fold avocado in last if you prepped mango earlier.
Assemble the sev puri
- Arrange papdi on a platter, or build one puri at a time for maximum crunch.
- On each papdi, in order: a spoonful of potato mixture (pressed lightly); a thin swipe of green chutney then a thin drizzle of sweet chutney; a tiny dollop of yogurt if using; a small spoon of mango-avocado salsa; a generous pinch of sev, a sprinkle of chaat masala, coriander, and optional pomegranate.
- Serve immediately. For crowds, keep salsa and sev in bowls so guests finish their own puris.
Notes
Rinse salsa onion under cold water for 30 seconds to tame raw bite without losing flavor.
Do not salt the salsa far ahead or mango will weep; add avocado at the last minute for best texture.
Use sturdy papdi and go light on wet toppings if puris soften too fast.
Vegan: skip dairy yogurt or use thick unsweetened plant yogurt; confirm papdi and sev are dairy-free by brand.
Frozen mango: thaw, dice, and blot excess liquid before mixing; add extra lime if needed.
Best eaten right after assembly; components keep separately in the fridge for up to 1 day (salsa same day ideal).
Tried this recipe?Let us know how it was!