I was inspired by my two favorites: Sev Puri, a popular West Indian street food and Nachos, the quintessential Mexican snack to create a fusion that combines the best of both worlds – Mexican Sev Puri!
This recipe retains the Indian sev and puri and packs in flavorful Mexican toppings. Beans lightly sautéed in spices, an Elote (Mexican corn) inspired smoky creamy topping, mango and avocado, all tied in together with some lime and pomegranate – creating a burst of flavors and textures!
This is great as a snack or a party appetizer. The toppings can be made ahead and laid out for guests to assemble their own plate of sev puris. It is a definite crowd pleaser and really surprising because it looks almost exactly like Sev Puri but the flavors are so different. I say this from experience, you’re sure to impress with this one!
Really excited to bring you this recipe, and I would so love to see your recreations and hear how you liked it. Send me a message, leave a review, or tag me @thedancingcookbook #thedancingcookbook so I can enjoy the feast visually! 🙂
Mexican Sev Puri
A popular vegetarian Mumbai street food, tangy and crunchy Sev Puri gets a tantalizingly tasty Mexican makeover in this recipe. With quick prep and easy make-ahead toppings, enjoy these as a fuss-free snack or party appetizer. Guaranteed crowd pleaser!
Ingredients
- 20-25 Crispy Plain Puris/Papdi
- 1/2 Onion, diced small
- 1/2 Avocado, diced small
- 1/2 Mango, diced small
- 1/2 cup Sev
- 1/4 cup Pomegranate Arils
- Handful Cilantro leaves, chopped to garnish
- 1/4 cup Lime Juice
Bean Topping
- 3/4 cup Red Kidney Beans/Pinto Beans (Fresh boiled/Canned drained)
- 1-1.5 tbsp Taco Seasoning
- Salt to taste
Elote (Mexican Corn) Topping
- 1/2 cup Sweet Yellow Corn (Fresh boiled/Frozen thawed)
- 1/4 cup Mayonnaise/Sour Cream/Greek Yogurt
- Handful Shredded Cheese (optional)
- 1 tsp Red Chili Powder
- 1 tsp Smoked Paprika
- Handful Cilantro leaves, chopped
- Salt to taste
Instructions
- Lay out all the ingredients.
- Prepare the Bean topping: In a pan over medium heat, add 2 tsp oil and saute the beans with 1-1.5 Tbsp Taco Seasoning. Adjust salt as needed. Transfer to a bowl and let cool.
- In the meantime, prepare the Elote (Mexican Corn) topping: In a bowl, add the corn, mayonnaise/sour cream/greek yogurt (your choice), cheese (optional), spices and cilantro. Add the red chili powder, smoked paprika and salt to taste. Mix well.
- Chop the onion, avocado and mango. Lay out the puris on a plate and assemble.
- On each puri, layer the toppings in this order: beans, corn, avocado, mango, onions. Top with sev, garnish with pomegranate arils and cilantro and finish with a drizzle of lime juice.
Notes
- This recipe would make for an amazing party appetizer. The toppings can be made ahead of time and laid out on a table for the guests to assemble their own Mexican Sev Puris.
- Don't have puris? Make it on tortilla chips (I recommend flour tortilla chips) for some chaat-themed nachos.