Sev Puri is one of the cornerstones of Mumbai chaat. While winter may be time for the hot ragda patties or chole bhature, summer is for the cold chaats. This one fits the bill. Its an easy dish to make if you have ingredients at hand. There is also no definite proportion to ingredients. And you can eat a dozen in one sitting... I made the chutneys at home but in a pinch you can substitute store bought ones. I also used store bought puris.
Enough flat puris/papdi - I used around 40-45
3/4 cup green coriander chutney
1/2 cup thick tamarind - date chutney
2 fresh tomatoes diced fine
1 medium onion diced fine
1 large boiled potato diced
3/4 cup sev (I prefer thicker sev)
1 tablespoon chopped coriander
Place 6-7 puris in a plate. Then spoon the green and red chutneys. Top with potato, then tomato and the onions. Sprinkle sev on top and garish with coriander. Serve immediately else the puris will get soggy.