Spicy Potato Noodles (Bataka Sev)4 Reviews
- Prep: 45 min
- Cook: 40 min
- Ready In: 1 hr 25 min
“I've been obsessed with this crispy fried snack ever since my friend brought the recipe back from South Africa in 1988. This is adapted from a recipe she learned in a cooking class taught by a renowned Indian food authority in Cape Town, Ramola Parbhoo.” - by Doughgirl8
Original recipe yields 10 cups
- Combine the chiles, garlic, ginger, 1 teaspoon salt, 1/8 teaspoon turmeric, and 2 teaspoons vegetable oil in a food processor or mortar and pestle and process into a fine paste. (Add a tablespoon of water if you need more liquid.) Set aside.
- Place the potatoes in a saucepan with the water and bring to a boil over high heat. Reduce the heat to low, cover the pan, and cook the potatoes until they're soft and easily pierced with a fork, about 15 minutes. Reserve the cooking water.
- Mash the potatoes while they're still warm, using some of the cooking water to get a smooth consistency. Mix in 1 tablespoon green chile paste, chickpea flour, 2 1/2 teaspoons salt, 1 teaspoon turmeric, and mustard oil. Add enough reserved potato-cooking water as needed to make a soft dough. Taste the dough for heat level and seasoning (the dough will taste raw, but should be salty and spicy; the flavors will mellow slightly during cooking). Add more salt and chile paste if desired.
- Heat the cooking oil in a deep pan over medium-high heat. Use a potato ricer (or sev machine, if you have one) to press noodles into the oil. Fry until golden brown and crisp, about two minutes. Use a skimmer or slotted spoon to transfer the noodles to a paper towel-lined bowl. Repeat until all noodles are fried. Store in an airtight container for up to two weeks.
Amount Per Serving (8 total)
- 336 cal
- 18.4 g
- 35.2 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"Wow......cant believe you have the recipe for sev...it' s a very popular Indian snack with lots of variations....ummmm delightful!THANKS! A lot of work but worth it! p.s Now it is ( ready to eat) avai..." See morelable at Indian groceries worldwide.. brand name Haldiram or Bikanerwalla ...sold in packets /pouches like chips etc"
"New favorite snack! They were a tad bland after cooking but still so good. I topped with a bit of extra salt and fresh cilantro. I used organic Yukon gold potatoes but they really small and there was ..." See moreno way I was going to peel them so I cooked them skin on and a put them in the blender with the pepper, garlic, ginger mix. I was a bit scared because blender mashed potatoes =ewww however I didn't want any of the skins to clog my ricer. It was a total success. After I had a smooth mixture I transferred to a bowl and added the flour. They came out so well and it makes a lot. I love that they are gluten free and vegan. Hubs and I snacked on them like popcorn while watching tv."
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