Since my friend brought the dish back from South Africa in 1988, I’ve been addicted to this crispy fried delicacy. This is a recipe that Ramola Parbhoo, a famous expert on Indian cuisine, taught in a cooking class in Cape Town.
| Prep Time: | 45 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 10 cups |
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
Instructions
- 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.
- Be careful handling chiles: use rubber gloves to avoid getting the oils on your skin.
- For step-by-step tips on how to fry, see our
- Advice article.
Reviews
iT wAs SoOoO pRePpy yOu gO gUrL
New favorite snack! They were a tad bland after cooking but still so good. I topped with a bit of extra salt and fresh cilantro. I used organic Yukon gold potatoes but they really small and there was no way I was going to peel them so I cooked them skin on and a put them in the blender with the pepper, garlic, ginger mix. I was a bit scared because blender mashed potatoes =ewww however I didn’t want any of the skins to clog my ricer. It was a total success. After I had a smooth mixture I transferred to a bowl and added the flour. They came out so well and it makes a lot. I love that they are gluten free and vegan. Hubs and I snacked on them like popcorn while watching tv.
I love the ingredients and taste! I just can’t have salt or fried food, so I cooked this like you’d cook American noodles, by boiling! This was surprisingly easy to make! I used regular vegetable oil this time, next time I need to find mustard oil for a spicier flavor!
Halved the recipe. The noodles were a little bland after cooking. I dusted them with salt and hot chilli powder and it was much better. Next time I will squeeze a bit of lemon juice over the noodles. It will be amazing.
Wow……cant believe you have the recipe for sev…it’ s a very popular Indian snack with lots of variations….ummmm delightful!THANKS! A lot of work but worth it! p.s Now it is ( ready to eat) available at Indian groceries worldwide.. brand name Haldiram or Bikanerwalla …sold in packets /pouches like chips etc