Fiery Potato Sev Noodles (Bataka Sev)

1. 1

   In a food processor or mortar and pestle, blend the chiles, garlic, ginger, 1 teaspoon salt, 1/8 teaspoon turmeric, and 2 teaspoons vegetable oil into a smooth paste. (If needed, add a tablespoon of water for easier blending.) Set aside.

2. 2

   Put the potatoes in a saucepan with the water and bring to a boil over high heat. Lower the heat to low, cover, and cook until the potatoes are soft and easily pierced with a fork, about 15 minutes. Save the cooking water.

3. 3

   Mash the potatoes while still warm, adding some of the cooking water to make them smooth. Stir 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 to form a soft dough. Taste the dough for heat and seasoning (it will taste raw but should be salty and spicy; the flavors will mellow slightly as it cooks). Add more salt and chile paste if you like.

4. 4

   Heat the cooking oil in a deep pan over medium-high heat. Using a potato ricer (or a sev machine, if available), press noodles into the oil. Fry until golden brown and crisp, about two minutes. Lift the noodles out with a skimmer or slotted spoon and place them in a paper towel-lined bowl. Repeat until all the noodles are fried. Store in an airtight container for up to two weeks.

• Calories 354.19 kcal Moderate
• Protein 11.6 g Good Source
• Carbs 57.76 g Moderate
• Total Fat 7.91 g Moderate
• Saturated Fat 0.65 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 142.55 mg Moderate
• Fiber 14.12 g Good Source
• Sugar 6.19 g Moderate
• Added Sugar 3.72 g Moderate
• Calcium 99.3 mg Low Source
• Iron 4.72 mg Good Source
• Potassium 919.95 mg Moderate
• Vitamin A 0.65 mcg_rae Low Source
• Vitamin C 2.4 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Mustard
• Garlic 🧄