About this recipe:A crunchy snack made by combining mashed potatoes, chickpea flour, salt, turmeric, mustard oil and a homemade green chilli paste. The mixture is divided into small noodles, then deep-fried until crispy.
For the Green Chilli Paste
4 tablespoons chopped fresh green chillies
1 tablespoon coarsely chopped garlic
2 tablespoons coarsely chopped fresh ginger
1 teaspoon salt
1/8 teaspoon ground turmeric
2 teaspoons vegetable oil
For the potato noodles
450g potatoes, peeled
325g chickpea flour
2 1/2 teaspoons salt
1 teaspoon ground turmeric
2 tablespoons mustard oil
1 litre vegetable oil for deep frying
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Combine the chillies, 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 the boil over high heat. Reduce the heat to low, cover the pan and cook the potatoes until soft and easily pierced with a fork, about 15 minutes. Reserve the cooking water.
Mash the potatoes whilst warm, using some of the cooking water to get a smooth consistency. Mix in 1 tablespoon green chilli 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 flavours will mellow slightly during cooking). Add more salt and chilli paste if desired.
Heat the cooking oil in a deep pan over medium-high heat. Use a potato ricer to press noodles into the oil. Fry until golden brown and crisp, about two minutes. Use a slotted spoon to transfer the noodles to a kitchen towel-lined bowl. Repeat until all noodles are fried. Store in an airtight container for up to two weeks.
Chickpea flour (besan) and mustard oil can be found in Indian/South Asian speciality stores.