spicy potato noodles (bataka sev)

ingredients

• servings: 10
• for the green chile paste:
• 1/4 cup chopped fresh green chile peppers
• 1 tablespoon coarsely chopped garlic
• 2 tablespoons fresh ginger, peeled and coarsely chopped
• 1 teaspoon salt
• 1/8 teaspoon ground turmeric
• 2 teaspoons vegetable oil
• for the noodles:
• 1 pound potatoes, peeled
• 3 cups water
• 3 1/2 cups chickpea flour
• 2 1/2 teaspoons salt
• 1 teaspoon ground turmeric
• 2 tablespoons mustard oil
• vegetable oil for deep frying

recipe

preparation time: 45 mins cook time: 40 mins ready time: 1 hr 25 mins


• 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.