Spicy Potato Noodles Bataka Sev Food

SPICY POTATO NOODLES (BATAKA SEV)

Spicy Potato Noodles (Bataka Sev) image

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.

Provided by Doughgirl8

Categories Appetizers and Snacks Spicy

Time 1h25m

Yield 8

Number Of Ingredients 13

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

Steps:

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 Facts : Calories 335.8 calories, Carbohydrate 35.2 g, Fat 18.4 g, Fiber 2.9 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 1024.3 mg, Sugar 5 g

LEBANESE SPICED POTATOES (BATATA HARRA)

Lebanese Spiced Potatoes (Batata Harra) image

Similar to the flavourful potatoes you can purchase in Lebanese restaurants throughout Ottawa, Canada. This goes really well with recipe#44858 marinated chicken breast, Recipe #409286, and a garlic sauce like, recipe#108234 without the cilantro and a little Balkan yogurt to lighten it up, along with, recipe#254171, for a meal like the restaurants only way better! Recipe modified from a recipe found on http://homemade-recipes.blogspot.com

Provided by UmmBinat

Categories Potato

Time 28m

Yield 2 , 2 serving(s)

Number Of Ingredients 11

Ingredients

canola oil (for frying)
3 potatoes (peeled and cut into medium cubes)
2 tablespoons cooking onions, finely chopped
1 teaspoon garlic, minced
1 shake cayenne pepper (or to taste)
1/2 cup fresh cilantro, finely chopped
1/8-1/4 teaspoon ground coriander
fresh ground black pepper, to taste
sea salt, to taste
3 tablespoons olive oil
1/2 teaspoon lime juice, freshly squeezed

Steps:

Heat canola oil and fry medium size cubed potatoes until crisp.
Remove onto a paper towel lined plate.
In another pan heat olive oil and add finely chopped onion, minced garlic, cayenne, ground coriander and finely chopped cilantro, saute then add the potatoes sea salt and freshly ground black pepper to taste.
Mix well and add lime juice.
Serve Immediately with garlic sauce such as recipe#108234 without the fresh cilantro added.
Enjoy!

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