Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Spicy Potato Noodles (Bataka Sev) Recipe
Spicy potato noodles bataka sev create an obsession-worthy crispy fried snack that came from a friend's South African recipe collection for authentic international flavors. This unique preparation transforms potatoes into noodle-like shapes that are fried until perfectly crispy for addictive snacking. The South African origin ensures authentic preparation methods that reflect regional snack traditions and flavor preferences. This obsession-creating quality demonstrates how certain snacks can become absolutely irresistible once you discover them. The crispy fried texture combined with spicy seasoning creates the perfect combination of crunch and flavor that makes these potato noodles impossible to stop eating once you start.
I’ve been obsessed with this crispy fried snack ever since my friend brought the recipe back from South Africa in 1988. This is adapted from a recipe she learned in a cooking class taught by a renowned Indian food authority in Cape Town, Ramola Parbhoo.
Prep Time:
45 mins
Cook Time:
40 mins
Total Time:
1 hr 25 mins
Servings:
8
Yield:
10 cups
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Ingredients
For the Green Chile Paste:
¼ cup chopped fresh green chile peppers
1 tablespoon coarsely chopped garlic
2 tablespoons fresh ginger, peeled and coarsely chopped
1 teaspoon salt
⅛ teaspoon ground turmeric
2 teaspoons vegetable oil
For the Noodles:
1 pound potatoes, peeled
3 cups water
3 ½ cups chickpea flour
2 ½ teaspoons salt
1 teaspoon ground turmeric
2 tablespoons mustard oil
vegetable oil for deep frying
Directions
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.
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.
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.
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.
Editor’s Notes
Be careful handling chiles: use rubber gloves to avoid getting the oils on your skin.
For step-by-step tips on how to fry, see our Deep Frying Advice article.
Nutrition Facts (per serving)
| 336 | Calories |
| 18g | Fat |
| 35g | Carbs |
| 9g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 336 | |
| % Daily Value * | |
| Total Fat 18g | 24% |
| Saturated Fat 2g | 10% |
| Sodium 1024mg | 45% |
| Total Carbohydrate 35g | 13% |
| Dietary Fiber 3g | 10% |
| Total Sugars 5g | |
| Protein 9g | 19% |
| Vitamin C 23mg | 26% |
| Calcium 54mg | 4% |
| Iron 4mg | 19% |
| Potassium 274mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
