Crisp and Spicy Potato Snack

    1 hour 25 min

    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.

    6 people made this

    Serves: 8 

    • 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
    • 750ml water
    • 325g chickpea flour
    • 2 1/2 teaspoons salt
    • 1 teaspoon ground turmeric
    • 2 tablespoons mustard oil
    • 1 litre vegetable oil for deep frying

    Prep:45min  ›  Cook:40min  ›  Ready in:1hr25min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.

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    Reviews in English (4)


    Wow......cant believe you have the recipe for' 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  -  08 Mar 2010  (Review from Allrecipes US | Canada)


    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.  -  05 Dec 2012  (Review from Allrecipes US | Canada)


    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!  -  03 Dec 2010  (Review from Allrecipes US | Canada)