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Spicy Potato Noodles (Bataka Sev)
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Spicy chickpea and potato fritters with green chiles, ginger, garlic, and turmeric for a flavorful, crunchy treat.
Ingredients:
  • 0.25 cup chopped fresh green chile peppers
  • 1 tablespoon coarsely chopped garlic
  • 2 tablespoons fresh ginger, peeled and coarsely chopped
  • 1 teaspoon salt
  • 0.125 teaspoon ground turmeric
  • 2 teaspoons vegetable oil
  • 1 pound potatoes, peeled
  • 3 cups water
  • 3.5 cups chickpea flour
  • 2.5 teaspoons salt
  • 1 teaspoon ground turmeric
  • 2 tablespoons mustard oil
  • vegetable oil for deep frying
Instructions:
  • In a food processor or mortar and pestle, blend chiles, garlic, ginger, 1 teaspoon salt, 1/8 teaspoon turmeric, and 2 teaspoons vegetable oil into a smooth paste. Add a tablespoon of water if needed for consistency. Reserve for later use.
  • In a saucepan, simmer the potatoes in water over high heat until soft and easily pierced with a fork, about 15 minutes. Remember to reserve the cooking water once done.
  • Mash the warm potatoes with some cooking water until smooth. Stir in green chile paste, chickpea flour, salt, turmeric, and mustard oil. Gradually add reserved cooking water until dough is soft. Taste for seasoning and adjust salt and chile paste as needed.
  • - Start by heating cooking oil in a deep pan over medium-high heat. - Press noodles into the oil using a potato ricer or sev machine until golden brown and crisp, around two minutes. - Transfer the fried noodles to a bowl lined with paper towels using a skimmer or slotted spoon. - Repeat the frying process with the remaining noodles. - Store the crispy noodles in an airtight container for up to two weeks.

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