Spicy Potato Noodles (Bataka Sev)
Spicy Potato Noodles, known as Bataka Sev in Indian cuisine, is a delightful and flavorful dish that showcases the versatility of potatoes. Thinly sliced or grated potatoes are seasoned with a blend of spices such as cumin, turmeric, red chili powder, and garam masala. The potato mixture is then deep-fried until crispy, creating a crunchy texture. The term "noodles" in this context refers to the thin, noodle-like strands formed during the frying process. Bataka Sev is often enjoyed as a savory snack or a side dish, offering a perfect balance of spiciness and crispiness that makes it a popular choice for tea-time or as a party appetizer in Indian households.
Ingredients
For the Green Chile Paste:
- ¼ cup chopped fresh green chile peppers
- 1 tablespoon coarsely chopped garlic
- 2 tablespoons fresh ginger, peeled and coarsely chopped
- 1 teaspoon salt
- ⅛ teaspoon ground turmeric
- 2 teaspoons vegetable oil
For the Noodles:
- 1 pound potatoes, peeled
- 3 cups water
- 3 ½ cups chickpea flour
- 2 ½ teaspoons salt
- 1 teaspoon ground turmeric
- 2 tablespoons mustard oil
- vegetable oil for deep frying
Instructions
- 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.
Nutrition
Calories: 336kcalCarbohydrates: 35gProtein: 9gFat: 18gSaturated Fat: 2gSodium: 1024mgPotassium: 274mgSugar: 5gVitamin C: 23mgCalcium: 54mgIron: 4mg
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