Samosa topped with ragda (matar masala) which is made from dried peas (similar to this ragda patties). This is more popular in India. It is called matar samosa chaat. You can adjust the spices and amount of chutneys to your taste. If you prefer a slightly sweeter bhel, add more sweet chutney (Meethi bhel) and more green/red chutney for spicy bhel (Tikhi Bhel). Fillings: the dahi puri is filled with potato, onion, cilantro chutney, tamarind chutney and yogurt. I like going heavy on the yogurt since this is dahi puri but you can adjust the amount of each to preference. The key thing in this recipe is the press that you are using and also the oil temperature. I usually use the thin one and these thin ones get cooked within 30 seconds. So make sure the oil is medium hot and be prepared to flip it as soon as you complete the pressing process.

Customizable: Take given measurements for chutneys and topping as a guideline. You can increase or decrease the amount as per your liking and preference. But be generous on yogurt here. I usually spread them throughout and turn them slowly as soon as you are done with pressing. As it’s the thin press, the omapodi gets cooked faster. But what exactly goes into this dish that makes it such a popular and well-loved street food? About Sev Puri Once the sev is cool down, break them and that’s it. Sev is ready. Store it in an airtight container. Recipe Notes:

I had some leftover dough which was two less to press, so I tried Karasev with that for the first time. That came out really good. I Will post a detailed recipe soon, but here is the Karasev :-) Make sure you flip it right away. If you are using the thin press, do not cook for more than 15 seconds on each side.

Sweet Chutney made with date, tamarind, jaggery, or sugar. Also known as Meethi Chutney or Khajur imli ki chutney. This gives a sweet and tangy taste.The meaning of the word has proven aloo-sive for many curry lovers outside of India. Well, ‘ aloo’ or ‘ alu’ means potato in several languages, including Hindi, Urdu and Farsi. I don’t think it’s wrong to say that you get some of the best chaat in Delhi. Whether it’s aloo tikki, golgappe or samosa, it’s hard to beat the flavors that you find in literally every nook and corner of Delhi. So you can easily skip the spices and the rice flour from this recipe. But these enhance the flavors and texture and taste better than the regular sev we get outside. Dahi Puri is a popular Indian street food where golgappas (fried small balls made from semolina/flour) are filled with potato, cilantro chutney, tamarind chutney, yogurt and sprinkled with spices. It is crunchy yet soft from the inside and is like a flavor explosion in the mouth. It’s hard to stop at one when it comes to Dahi Puri! If you’re longing to taste those zingy flavors again, why not recreate that wonderful street foodie experience at home?

This type of bhel is called wet or "Geeli" bhel and is made with 2-3 kinds of chutneys which add tons of flavor and make the bhel very addictive.Buy chutneys from store: If you don’t wish to make these chutneys at home, buy them from Indian grocery store. You will find both these chutneys easily at most stores. The tamarind chutney is usually in the refrigerated section of the store. If you are out of green chutney and feeling lazy to make it, add an addition of finely chopped green chili and cilantro instead.