Spicy Potato Noodles (Bataka Sev) Tarifi

Malzemeler

• 0.25 cup chopped fresh green chile peppers1 tablespoon coarsely chopped garlic2 tablespoons fresh ginger, peeled and coarsely chopped1 teaspoon salt0.125 teaspoon ground turmeric2 teaspoons vegetable oil1 pound potatoes, peeled3 cups water3.5 cups chickpea flour2.5 teaspoons salt1 teaspoon ground turmeric2 tablespoons mustard oilvegetable oil for deep frying

Hazırlanışı

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.

Paylaş