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Bombay Potato Noodles

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Ingredients
  Cooked mashed potatoes 2 Cup (32 tbs)
  Chickpea flour 1⁄2 Cup (8 tbs)
  Salt 1 1⁄2 Teaspoon
  Turmeric 1 Teaspoon
  Cayenne 1⁄2 Teaspoon
  Peanut oil 2 Cup (32 tbs)
Directions

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.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Method: 
Blending
Dish: 
Noodle
Ingredient: 
Potato

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