Spicy Potato Noodles (Bataka Sev)

Spicy Potato Noodles (Bataka Sev)

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Doughgirl8 165

"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."
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1 h 25 m servings 336 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1024 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  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 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.
  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.


  • Editor's Notes
  • Be careful handling chiles: use rubber gloves to avoid getting the oils on your skin.
  • For step-by-step tips on how to fry, see our Deep Frying Advice article.


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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...

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 ther...

I love the ingredients and taste! I just can't have salt or fried food, so I cooked this like you'd cook American noodles, by boiling! This was surprisingly easy to make! I used regular veget...

Halved the recipe. The noodles were a little bland after cooking. I dusted them with salt and hot chilli powder and it was much better. Next time I will squeeze a bit of lemon juice over the...

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