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.
Ingredients
For the Green Chile Paste
- ¼ 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 ½ cups chickpea flour
- 2 ½ teaspoons salt
- 1 teaspoon ground turmeric
- 2 tablespoons mustard oil
- vegetable oil for deep frying
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Editor’s Notes
Be careful handling chiles: use rubber gloves to avoid getting the oils on your skin.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 336 | |
% Daily Value * | |
Total Fat18g | 24% |
Saturated Fat2g | 10% |
Sodium1024mg | 45% |
Total Carbohydrate35g | 13% |
Dietary Fiber3g | 10% |
Total Sugars5g | |
Protein9g | |
Vitamin C23mg | 117% |
Calcium54mg | 4% |
Iron4mg | 19% |
Potassium274mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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