Photo: Tina Dawson
Spicy Potato Noodles (Bataka Sev)
15 ingredients
45 min + 40 min
10 cups
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
893
Calories
26g
Protein
18g
Fat
159g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard Oil | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes