Healthy Air Fryer Sev PuriVeg
Enjoy the classic flavors of Mumbai street-style Sev Puri with this healthy, guilt-free version. Learn how to prepare crispy, whole-wheat papdi in an air fryer, eliminating the need for deep frying. This recipe guides you through making the essential components: a zesty red garlic chutney, a tangy amchoor-based sweet chutney, and a fresh green cilantro-mint chutney. Perfectly spiced and topped with onions and sev, it's the ideal snack for parties or whenever you crave authentic street food.
Ingredients
Whole wheat papdi :
1 cup Whole Wheat Flour
1 tsp Salt
1 tsp Carom Seeds (Ajwain)
2 tsp Clarified Butter (Ghee)
as needed Water
Garlic red chutney:
2 tbsp Kashmiri Red Chilli Powder
10 Green Garlic Cloves
1 tsp Sugar
1 tsp Roasted Bengal Gram (Chana Dal)
1 Lemon Juice
to taste Salt
Special chat masala blend:
2 tsp Cumin Powder
1 tsp Red Chilli Powder
1 tsp Black Pepper Powder
1 tsp Black Salt
1 tsp Chaat Masala
Sweet amchoor chutney:
1 cup Dry Mango Powder
1 cup Jaggery (Powdered)
1 tbsp Salt
1 cup Sugar
2 tsp Kashmiri Red Chilli Powder
1 tbsp Cumin Powder
1 tsp Garam masala Powder (Hot Spices)
Green chutney :
1 cup Fresh Coriander
1 cup Mint Leaves
4 Green Chilli (chopped)
1 piece Ginger
1 tbsp Roasted Bengal Gram (Chana Dal)
1 tsp Black Salt
1 tsp Cumin Seeds
1 tbsp Lemon Juice
Assembly:
2 Potatoes (boiled and chopped)
as needed Onion (chopped)
as needed Nylon Sev
Instructions
Step 1— Prepare the Whole-Wheat Papdi
1
Mix 1 cup whole wheat flour, 1/4 tsp salt, 1/2 tsp crushed ajwain, and 2 tsp ghee. Rub until it forms a crumble texture, then add enough water to knead a firm dough.
2
Let the dough rest for 15-20 minutes. Divide into balls, roll thin, and poke with a fork to prevent puffing. Use a small lid/cutter to cut circular shapes.
3
Preheat to 180°C. Lightly oil both sides of the papdi and air fry for about 10 minutes (checking periodically).
4
Alternatively, fry in medium-hot oil until golden brown.
Step 2— prepare the three chutney
1
Blend 2 tbsp Kashmiri red chili powder (made into a paste with water), 10-12 garlic cloves, salt, 1/2 tsp sugar, 1 tsp roasted chana, and a squeeze of lemon juice.
2
Mix 2 tsp roasted cumin powder, 1 tsp red chili powder, 1/2 tsp black pepper, 1/2 tsp black salt, and 1 tsp chaat masala.
3
Mix 1/2 cup amchoor powder (mango powder), 1/4 cup jaggery powder, 1/4 cup sugar, 1 tbsp salt, 2 tsp Kashmiri chili powder, 1 tbsp roasted cumin, and 1/2 tsp garam masala. Add water and boil until the consistency thickens.
4
Blend 1 cup fresh coriander, 1/2 cup mint leaves, 4-5 green chilies, a piece of ginger, 1 tbsp roasted chana, black salt, white salt, cumin, and lemon juice with a few ice cubes for color.
Step 3— Assembly
1
Arrange the papdi on a plate.
2
Top with small pieces of boiled potato.
3
Sprinkle with the prepared chaat masala and some finely chopped onions.
4
Drizzle the green chutney, sweet chutney, and a little garlic red chutney.
5
Finish with a generous amount of nylon sev, optional chopped raw mango (kachchi kairi), fried chana dal, spiced peanuts, and fresh coriander leaves.
