How to Make Street Food Work For Sit-Down
The dish: Sev Potato Dahi Puri
The restaurant: Chai Pani and Botiwalla
The chef/owner: Meherwan Irani
Prep level: Easy
"Maharashtra stakes claim as the birthplace of SPDP and is the home state of our chef and founder Meherwan Irani, so there is a natural inclination to have the bright flavors and textures of SPDP on the Chai Pani and Botiwalla menus."
The key ingredients
- Green Chutney
At Meherwan Irani’s Chai Pani in Asheville, North Carolina and Botiwalla in Atlanta and Alpharetta, Georgia, guests enjoy traditional Indian street food. At Irani’s restaurant group, they consider chaat their speciality. A type of chaat, Sev Potato Dahi Puri, SPDP affectionately, shares the birthplace of owner Irani—Maharashtra, India.
“There is a natural inclination to have the bright flavors and textures of SPDP on the Chai Pani and Botiwalla menus,” says Chai Pani Restaurant Group’s Chef James Grogan.
SPDP has been a crowd pleaser at Irani’s first restaurant, Chai Pani, since day one. Chaat takes many forms, Grogan says, but will always be a blast of salty, sweet, tangy flavors—and all things crunchy. In India, the dish is always made to order by street vendors right in front of customers. At Chai Pani and Botiwalla, chutneys and potato filling for SPDP are made fresh every day.