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Potato Sev
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.
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