Flat crisp puris topped with potato, onion, three chutneys and a heavy layer of fine sev. Unlike bhel it holds its shape, so it can be eaten slowly, and unlike pani puri it is not a race.
6places named
3things to know
2026snapshot year
6areas of the city
Where to eat it
Named places, with what each one is known for| Name | Where | What it is known for |
|---|---|---|
| Girgaon Chowpatty stalls | Chowpatty | The traditional address. |
| Elco Market1970s | Hill Road, Bandra West | Bandra’s chaat institution. |
| Swati Snacks1963 | Tardeo | Seated and precise. |
| Kailash Parbat1952 | Colaba and city-wide | Sindhi chaat, since 1952. |
| Vile Parle and Ghatkopar chaat counters | Vile Parle, Ghatkopar | Gujarati neighbourhoods with a heavy chaat trade. |
| Juhu Beach stalls | Juhu | The suburban beach version. |
Worth knowing
- Dahi sev puri — with yoghurt — is the milder variation.
- The sev should be fine, not thick. Thick sev means a lazy counter.
- Eat it before the chutney softens the puri, which takes about a minute.
The other dishes
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