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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Root Vegetables / Curries
Contributed by Vegetarians and Vegans from around the world
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Potato Sev

 
Eastern Vegetarian Cooking
by Madhur Jaffrey

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From "Eastern Vegetarian Cooking" by Madhur Jaffrey.
ISBN 0-224-02955-X

  • 2+1/2lb boiling potatoes
  • about 10oz gram flour, sifted
  • 1tbsp + 1tsp salt
  • 1+1/2 tsp cayenne pepper
  • 2tbsp lemon juice
  • 1tbsp sugar
  • vegetable oil for deep frying
Boil potatoes, peel and mash well.
Measure your mashed potato in cups and add exactly half that quantity of gram flour along with the spice, salt, sugar and lemon juice.
Mix well and knead to make a dough, using a little more gram flour if it is sticky.

Heat the oil in your deep-frying pan over a medium flame.
Put about a tangerine-sized lump of the dough in a potato ricer, sieve or sev-machine.

When the oil is hot, press the dough throughso it drops into the oil in little squiggles.
Let the sev fry for 1-1+1/2 minutes until golden brown on the underside.
Turn the batch over using a slotted spoon and fry for another 1-2 minutes until golden and crisp.
Remove the cooked sev from the oil and drain on paper, separating the strands with a fork if they have stuck together.

When all the sev batches have cooled, store in an airtight jar.