Batata Sev

    1 hour 25 mins

    This recipe came to me from a friend who took a cooking class in South Africa with Ramola Parbhoo. Hope you'll love it as much as I do!

    7 people made this

    Serves: 8 

    • For the Green Chilli Paste
    • 1/4 cup chopped fresh green chillies
    • 1 tablespoon coarsely chopped garlic
    • 2 tablespoons fresh ginger, peeled and coarsely chopped
    • 1 teaspoon salt
    • 1/8 teaspoon ground turmeric
    • 2 teaspoons vegetable oil
    • For the Noodles
    • 1/2 kg potatoes, peeled
    • 3 cups water
    • 3 1/2 cups besan
    • 2 1/2 teaspoons salt
    • 1 teaspoon ground turmeric
    • 2 tablespoons mustard oil
    • vegetable oil for deep frying

    Prep:45min  ›  Cook:40min  ›  Ready in:1hr25min 

    1. Combine the chillies, 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.
    2. 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.
    3. Mash the potatoes while they're still warm, using some of the cooking water to get a smooth consistency. Mix in 1 tablespoon green chilli paste, besan, 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.
    4. 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.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (0)