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Bataka Sev

Bataka Sev

This is adapted from a recipe by a renowned Indian food authority in Cape Town, Ramola Parbhoo.

Ready in: 1 hour 30 minutes

Serves: 10

Complexity: very-easy

kcal: 336

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Ingredients

GREEN CHILLI PASTE:--
¼ cup chopped green chilli
1 tbsp coarse chopped garlic
2 tbsp fresh ginger, coarse chopped
1 tsp salt
⅛ tsp ground turmeric
2 tsp rice bran oil
NOODLES:--
500 g potatoes, peeled
3 cups water
3½ cups chickpea flour
2½ tsp salt
1 tsp SIDS CRAZY SALT
1 tsp ground turmeric
2 tbsp mustard oil
Rice bran oil for deep frying

Directions

Combine the chillies, garlic, ginger, 1 tsp salt, turmeric and 2 tsp oil in a food processor or mortar & 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 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 chilli paste, SIDS CRAZY SALT, chickpea flour, 2½ tsp salt, 1 tsp 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 and the flavours will mellow slightly during cooking) Add more salt and chilli 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.