Go Back
Avocado Cheese Sev Puri
Binjal's VEG Kitchen

Avocado Cheese Sev Puri – A Fusion Chaat You Can’t Miss

Avocado Cheese Sev Puri is a bold and delicious fusion twist on traditional Indian street food that combines the creamy richness of avocado with the spicy, tangy crunch of classic sev puri.
This innovative snack brings together global ingredients and Indian flavors in a way that’s both comforting and exciting. It’s a dish that feels modern yet deeply rooted in familiar textures and tastes, perfect for those who love experimenting with chaat at home.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 10 -12
Course: Appetizer
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1-2 Ripe Avocado mashed
  • 1 Medium Onion finely chopped
  • 1 Medium Tomato finely chopped
  • 1-2 Green Chili finely chopped (adjust to taste)
  • 2-3 tbsp Coriander Leaves finely chopped
  • ¼ cup Cucumber finely chopped
  • ¼ cup Raw Mango finely chopped
  • Juice of ½ Lime
  • ½ tsp Chaat Masala
  • ¼ tsp Cumin Seed Powder
  • ¼ tsp Black Salt
  • ½ cup Boiled Black Beans
  • For Assembly:
  • Ready-To-Use Pani Puri Puris or Flat Papdi Puris
  • ¼ cup Green Chutney
  • ¼ cup Sweet Tamarind Chutney
  • ¼ cup Garlic Chutney
  • ½ cup Nylon Sev
  • ½ cup Shredded Amul Cheese or Mozzarella
  • Chaat Masala Red Chili Powder, Black Salt (for sprinkling)
  • 2-3 tbsp Pomegranate Arils for garnish

Method
 

  1. Steps to Assemble
  2. In a bowl, mash the avocado and mix in chopped onion, tomato, green chili, coriander, cucumber, and raw mango.
  3. Add lime juice, chaat masala, cumin powder, and black salt. Mix well to form a chunky salsa-like mixture.
  4. Fold in the boiled black beans and mix until evenly combined. Set aside.
  5. Take ready puris and gently create a cavity, gently breaking top part with help of thumb or finger.
  6. Arrange puris or papdis on serving plate, fill or top each with a spoonful of the avocado mixture.
  7. Top with green chutney, sweet tamarind chutney, a bit of garlic chutney and sprinkle little bit nylon sev.
  8. Add a generous layer of shredded cheese over each puri.
  9. Use a blow torch to melt the cheese slightly for a charred, melty effect. Alternatively, broil in an air fryer or oven for 30-40 seconds until cheese is just melted.
  10. Sprinkle a pinch of chaat masala, chili powder, and black salt.
  11. Garnish with pomegranate arils and a light dusting of nylon sev.
  12. Serve immediately with extra chutneys on the side.

Notes

  • Make Ahead: Prepare the avocado mix and keep it chilled but only assemble the puris right before serving to maintain crunch.
  • Cheese Choices: Use Amul for that Indian street-style flavor, or mozzarella for extra meltiness.
  • No Blow Torch? No problem — just pop them in an oven or air fryer on broil for under a minute.
  • Customize Heat: Adjust the number of green chilies and chutneys to match your spice preference.
  • Add Crunch: Sprinkle crushed nacho chips or papdi for extra texture if desired.