Recipes Appetizers and Snacks Spicy Spicy Potato Noodles (Bataka Sev) 4.7 (6) 5 Reviews 3 Photos 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. Submitted by Doughgirl8 Updated on October 29, 2021 Save Rate Print Share Close Add Photo 3 3 Prep Time: 45 mins Cook Time: 40 mins Total Time: 1 hr 25 mins Servings: 8 Yield: 10 cups Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 Directions 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. 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. I Made It Print Nutrition Facts (per serving) 336 Calories 18g Fat 35g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 336 % Daily Value * Total Fat 18g 24% Saturated Fat 2g 10% Sodium 1024mg 45% Total Carbohydrate 35g 13% Dietary Fiber 3g 10% Total Sugars 5g Protein 9g 19% Vitamin C 23mg 26% Calcium 54mg 4% Iron 4mg 19% Potassium 274mg 6% * 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.