How to make Sev Puri With Mango Salsa - Crisp puris topped with ripe mango and red capsicum salsa, sprinkled with sev.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Maide Ki Papdi (मैदे की पापड़ी), Ripe Mangoes (पके हुए आम)

Cuisine : Indian

Course : Snacks and Starters

Sev Puri With Mango Salsa Recipe Card

Sev Puri With Mango Salsa

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Snacks and Starters recipes like Aam Papad Chicken, Khaman Dhokla, Kathiawadi Vada, Vazha Elai Kozhakattai.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Sev Puri With Mango Salsa Recipe

  • Maide Ki Papdi 20-24

  • Ripe Mangoes 1 cup

  • For salsa

  • Ripe mango finely chopped 1 medium

  • Red capsicum deseeded & chopped 1 medium

  • Tomatoes chopped 2 medium

  • Onion chopped 1 medium

  • Garlic chopped 3-4 cloves

  • Whole dry red chillies 2

  • Salt to taste

  • Lemon juice 1/2 teaspoon

  • Green chilli chopped, pickled 1

  • Fresh coriander leaves chopped 4 tablespoons


Step 1

To prepare the salsa, mix red capsicum, tomatoes, onion, garlic and whole red chilies together. Grind these along with half of the mango to a coarse mixture.

Step 2

Transfer into a bowl, add salt, lemon juice, pickled green chilli, half of the coriander leaves and the remaining mango and mix well. Place a small spoonful of the salsa on each maide ki papdi. Cover generously with fine sev. Serve garnished with coriander leaves.