To make the puris, take maida, whole wheat flour, salt as per taste in a bowl.
Add 2 tablespoons oil and crumble the flour with the fingertips.
Start adding water little by little and knead to a stiff tight dough.
Cover with a moist muslin cloth and let it rest for 30 minutes.
Now, divide the dough into equal size balls and roll like chapatis.
Using a round cookie cutter, cut into small circles of 1 to 1 ½ inch diameter.
Prick each with a fork to avoid puffing up while frying.
Roll out all puris similarly and let them air dry for about 10 minutes.
Keep 2 cups of oil for heating in a thick bottom pan on medium flame.
When oil gets hot, lower the heat and slide in few puris at a time.
Let them cook on both sides until light golden brown.
Remove them in a sieve and let them cool.
Fry all the puris similarly and let them cool completely.
Around 25 puris will be formed.
Use as needed and store any extra in an airtight jar.
To assemble the sev puri, place 5 to 6 puris in a plate.
Top them with the potato pieces, chopped onion and tomato cubes.
Put a little spicy chutney on each puri.
Similarly, put little sweet chutney on all.
Sprinkle a tablespoon of the nylon sev and a half teaspoon of the chana dal.
Season with a pinch or two of the rock salt, little chaat masala and a pinch of jeera powder.
Lastly, garnish with fresh coriander leaves and serve immediately.
Always make individual servings and personalize the seasonings and chutney as per taste preferences
Do not ready the sev puri beforehand as the puris will turn soggy after some time