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How to Make Spicy Potato Noodles (Bataka Sev) - A Step-by-Step Guide

Spicy Potato Noodles, also known as Bataka Sev in India, is a delicious and flavorful dish that combines the goodness of potatoes with the heat of spices. This dish originates from the state of Gujarat in western India and is a popular street food snack that is loved for its crispy texture and spicy flavor.

Bataka Sev is made by deep-frying thin strands of potato noodles until they are crispy and golden brown. The noodles are then seasoned with a blend of aromatic spices such as cumin...

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Ingredients

  • 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
  • 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

Information

  • Prep Time: 45 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 25 mins
  • Servings: 8
  • Yield: 10 cups

  • 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

    336 cal.

    • Total Fat: 18g
    • Saturated Fat: 2g
    • Sodium: 1024mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 9g
    • Vitamin C: 23mg
    • Calcium: 54mg
    • Iron: 4mg
    • Potassium: 274mg

    Categories

    Vegan recipes
    Indian recipes
    Spicy recipes
    Noodle recipes
    Potato recipes