Chickpea flour and mashed potatoes get heat and flavor from fresh green chiles, ginger, garlic, and turmeric in this crispy fried snack.
Preparation Time
45 mins
Cooking Time
40 mins
Total Time
1 hr 25 mins
Calories
336 Calories
Recipe Instructions
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
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.
Step 3
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 4
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.
Ingredients
1 teaspoon salt
2 teaspoons vegetable oil
3 cups water
1 teaspoon ground turmeric
1 pound potatoes, peeled
2 tablespoons mustard oil
vegetable oil for deep frying
1 tablespoon coarsely chopped garlic
2 tablespoons fresh ginger, peeled and coarsely chopped
