Bombay Potato Noodles
|Cooked mashed potatoes||2 Cup (32 tbs)|
|Chickpea flour||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Peanut oil||2 Cup (32 tbs)|
In a bowl, blend the potatoes, flour, salt, tumeric, and cayenne until the mixture is smooth and thick.
Heat the oil in the deep-fryer or pot until a haze forms over it.
Using a potato ricer, and working with one-fourth of the potato mixture at a time, squeeze it through the ricer into the hot oil.
The noodles should brown in less than a minute.
Scoop them out with a slotted spoon and drain on paper towels.