SPICY POTATO NOODLES (BATAKA SEV)
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.
Provided by Doughgirl8
Categories Appetizers and Snacks Spicy
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 335.8 calories, Carbohydrate 35.2 g, Fat 18.4 g, Fiber 2.9 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 1024.3 mg, Sugar 5 g
SPICY GARLIC POTATO NOODLES
These homemade, gluten-free noodles are made with potato starch. Similar in texture to a pad Thai noodle (slippery and sticky on the outside and firm and chewy on the inside), they're neutral in taste and are perfect for absorbing the flavor of any sauce.
Provided by Chef John
Categories Pasta and Noodles Noodle Recipes
Time 35m
Yield 2
Number Of Ingredients 16
Steps:
- Combine 1 cup potato starch, salt, and vegetable oil in a bowl. Add a splash of boiling water at a time, stirring between additions, until you get a perfectly textured dough.
- Transfer to a work surface dusted with a little potato starch. Working quickly while the dough is still warm, knead, adding more potato starch if necessary, until smooth and elastic.
- Bring a large pot of lightly salted water to a boil. Set out a large bowl of cold water.
- While the water is boiling, roll dough to a thickness of 1/8 inch. Cut into 1/4-inch noodles with a pizza cutter. Separate noodles.
- Add potato noodles (in batches if desired) and cook until they float, about 1 minute. Transfer to the bowl of cold water. Repeat to cook remaining noodles.
- Whisk oyster sauce, soy sauce, rice vinegar, ketchup, sesame oil, sugar, and Sriracha together in a bowl.
- Heat vegetable oil in a skillet over medium-high heat. Add garlic and sizzle for 15 seconds. Add 1 teaspoon red pepper flakes and green onions; stir-fry for a just few seconds. Before the garlic starts to brown, add in the potato noodles. It's okay that some water comes into the pan as it will stop the cooking process and prevent the garlic from burning.
- Add sauce and stir until noodles are coated. Cook until noodles are heated through and sauce starts to simmer, 1 to 2 minutes. Turn off the heat and stir in 1/4 cup chopped cilantro.
- Divide noodles into 2 bowls and garnish with more cilantro and red pepper flakes.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 68.5 g, Fat 10.4 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 1694.7 mg
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