Recipes
Spicy Potato Noodles (Bataka Sev) Recipe
South Asia has always aced the art of whipping up spicy crunchy snacks. Be it a pakora, namak pare or bataka sev. The trick is to make a spicy batter and simply deep fry.
These spicy potato noodles or bataka sev is a perfect tea time snack or really anytime snack for the spicy food loving people.
Prep Time | 45 minutes |
Cook Time | 40 minutes |
Servings |
MetricUS Imperial
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Ingredients
For the Green Chile Paste
- cup ¼fresh green chili peppers chopped
- 1 tbsp garlic coarsely chopped
- 2 tbsp fresh ginger peeled and coarsely chopped
- 1 tsp Salt
- 1/8 tsp ground turmeric
- 2 tsp vegetable oil
For the Noodles
- 1 pound potatoes peeled
- 3 cups Water
- 3 cups ½chickpea flour
- 2 tsp ½salt
- 1 tsp ground turmeric
- 2 tbsp mustard oil
- Vegetable oil for deep-frying
Ingredients
For the Green Chile Paste
For the Noodles
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Instructions
- Combine the chilies, garlic, ginger, 1 teaspoon salt, turmeric, and vegetable oil in a food processor or mortar and pestle and process into a fine paste. 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 chili paste, chickpea flour, 2½ 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.
- Heat the cooking oil in a deep pan over medium-high heat.
- Use a potato ricer (or sev machine) 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.