Sev Puri

Flat puris topped with potato, chutneys, and a blizzard of crispy chickpea-flour sev for a bold chaat bite.

Ingredients

• 500g paneer cubes
• 1 cup naan bread
• 2 tsp crushed green cardamom pods
• 1/2 tsp ground cumin
• 1/4 cup ghee
• a generous handful of green chilies
• a handful of fresh curry leaves, chopped
• roasted cashews, for serving
• 400ml whole milk
• a pinch of ground coriander
• 1 cup cauliflower florets, sliced
• a generous spoonful of heavy cream

Instructions

1. 1

   Prepare the semolina base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the basmati rice, yellow onions, curry leaves, and red chili powder, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the semolina until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the basmati rice mixture until cooked through and lightly charred at the edges, about 0 mins.

6. 6

   Assemble by layering the semolina with the filling, a spoonful of heavy cream, and a scattering of curry leaves.

7. 7

   Add a final touch of roasted cashews for extra flavor and texture.

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