For a deeper flavor, try roasting the garlic and ginger before making the chile paste. If you don't have mustard oil, you can substitute it with another tablespoon of vegetable oil, but the mustard oil adds a distinctive flavor. Be careful not to overcrowd the pan when frying the noodles, as this can lower the oil temperature and result in soggy noodles. Serve these spicy potato noodles as a snack, appetizer, or side dish with your favorite Indian-inspired meals.
Spicy Potato Noodles (Bataka Sev)
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PREP TIME45 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 25 mins
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SERVING8 People
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VIEWS18
Experience the irresistible crunch of homemade Spicy Potato Noodles, a flavorful Indian-inspired snack perfect for satisfying your cravings. Infused with aromatic spices and a delightful heat, these crispy treats are guaranteed to become a new favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Fiber3 g
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Protein9 g
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Saturated Fat2 g
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Sodium1024 mg
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Sugar5 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
Prepare the Chile Paste: 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. Process into a fine paste, adding a tablespoon of water if needed. Set aside.
02
Step
15 mins
Boil the Potatoes: 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. Reserve the cooking water.
03
Step
10 mins
Make the Dough: 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.
04
Step
2 mins
Fry the Noodles: 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. Use a skimmer or slotted spoon to transfer the noodles to a paper towel-lined bowl. Repeat until all noodles are fried.
05
Step
5 mins
Cool and Store: Allow the fried noodles to cool completely. Store in an airtight container for up to two weeks.
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RECIPE REVIEWS
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Please Rate
Daniela Pfannerstill
Jun 21, 2025I added a pinch of asafoetida to the dough for an extra layer of flavor.
Doris Stehrschmeler
Jun 21, 2025The mustard oil really makes a difference. Don't skip it if you can find it!
Romaine Heller
May 30, 2025My kids loved these! A great alternative to regular potato chips.
Autumn Keebler
May 30, 2025The spice level was perfect for me, but my husband found them a bit too hot. Next time, I'll reduce the amount of chile for him.
Milton Marquardt
May 6, 2025I used a sev machine and it worked like a charm! The noodles came out perfectly uniform.
Andreanne Braun
May 3, 2025These were surprisingly easy to make and so addictive! I couldn't stop snacking on them.