Potato Sev (Snack Noodle)

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Boiling potatoes - (8 to 9 medium)
2 1/2 cups	156g / 5.5oz	Chickpea flour - (well-packed), sifted
1 tablespoon	15ml	Salt - (plus 1 tsp)
1 1/2 teaspoons	7.5ml	Cayenne pepper - (about)
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Sugar
		Vegetable oil - for deep-frying

Recipe Instructions

Sev is a popular snack food in India, made from chickpea flour.

Boil potatoes, peel while still hot, and put through potato-masher or mash well. Measure mashed potatoes, you should have 5 cups, twice as much as chickpea flour. If you have a little more or less, adjust amount of flour to compensate.

Combine potatoes, flour, salt, cayenne pepper ( use more or less than called for according to taste, 1 1/2 tsp will make the sev mildly hot), lemon juice, and sugar. Mix well and knead to make a dough. If dough is sticky, add more flour.

Heat 2 inches of oil in a wok over medium flame. Put a tangerine-size piece of dough into potato ricer. When oil is hot, press dough through into into hot oil. Fry 1 to 1 1/2 minutes until golden brown on the underside. Turn with slotted spoon and cook another 1 to 2 minutes. Remove and drain on paper towels. Continue until all dough is used up. When cool, store in air-tight jars. Will keep for several weeks.

Source:
Madhur Jaffrey's World of the East Vegetarian Cooking

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