Spicy Potato Noodles (Bataka Sev) Recipe - Allrecipes.com
Spicy Potato Noodles (Bataka Sev) Recipe
  • READY IN ABOUT hrs

Spicy Potato Noodles (Bataka Sev)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 cups Change Servings
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  • PREP

    45 mins
  • COOK

    40 mins
  • READY IN

    1 hr 25 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

  • 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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Reviews More Reviews

Mar 09, 2010

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) available at Indian groceries worldwide.. brand name Haldiram or Bikanerwalla ...sold in packets /pouches like chips etc

 
Dec 05, 2012

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 there was no way I was going to peel them so I cooked them skin on and a put them in the blender with the pepper, garlic, ginger mix. I was a bit scared because blender mashed potatoes =ewww however I didn't want any of the skins to clog my ricer. It was a total success. After I had a smooth mixture I transferred to a bowl and added the flour. They came out so well and it makes a lot. I love that they are gluten free and vegan. Hubs and I snacked on them like popcorn while watching tv.

 
Dec 07, 2010

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 vegetable oil this time, next time I need to find mustard oil for a spicier flavor!

 
Jun 14, 2010

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 noodles. It will be amazing.

 

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Nutrition

  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 35.2 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 18.4 g
  • 28%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 9.4 g
  • 19%
  • Sodium
  • 1024 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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