PREPARATION

(Mint Coriander Chutney)

1. In a blender, add all the ingredients and blend it well.
2. Keep aside.

(Chilli Garlic Chutney)

1. In a blender, add all the ingredients and blend it well.
2. Keep aside.

(Tamarind Chutney)

1. In a heated pan, add 200 milliliters tamarind pulp, stir once and add 1/4 teaspoon salt, 1/4 teaspoon black salt, 1/4 teaspoon cumin powder, 1/4 teaspoon red chili powder, 1/4 teaspoon ginger powder. Stir well.
2. Now, add 50 grams jaggery, 35 grams dates and mix well. Cook for 5 - 7 minutes on medium heat.
3. Keep aside.

(Dry Mint Coriander Chutney)

1. In a blender, add all the ingredients and blend it well.
2. Keep aside.

Sev Puri

Serving -  2

INGREDIENTS

Papdi - 10 pieces

Boiled potato - 80 grams

Chaat masala - 1 teaspoon

Tomato - 1 teaspoon

Onion - 40 grams

Raw mango - 30 grams

Fresh coriander - 2 tablespoons

Mint coriander chutney - 40 grams

Red garlic chutney - 20 grams

Sweet tamarind chutney - 80 grams

Sev - 30 grams

Bhuna chana - 30 grams

Peanut - 25 grams

Lemon juice - 1 tablespoon