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.

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Recipe Summary

prep:
45 mins
cook:
40 mins
total:
1 hr 25 mins
Servings:
8
Yield:
10 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
For the Green Chile Paste:
For the Noodles:

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Notes

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 Deep Frying Advice article.

Nutrition Facts

336 calories; protein 9.4g; carbohydrates 35.2g; fat 18.4g; sodium 1024.3mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
03/10/2010
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 Read More
(10)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/09/2010
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 Read More
(10)
Rating: 5 stars
12/05/2012
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. Read More
(8)
Rating: 5 stars
12/07/2010
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! Read More
(6)
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Rating: 4 stars
06/14/2010
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. Read More
(2)
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