This classic Sindhi recipe has an eggy twist to sevayian. You can have it as a breakfast, lunch or dinner. It works best with everything.
SEYUN PATATA
Ingredients
1 cup whole wheat vermicelli, lightly crushed
3 medium potatoes, cut into 1 inch pieces
1 tbsp ghee
3 green cardamoms
A large pinch of saffron
1½ cups milk
¼ cup granulated sugar
2 tbsps mawa
6-8 almonds, blanched, peeled and slivered
8-1 pistachios, blanched, peeled and slivered
Oil for deep frying
Salt to taste
¾ tsp red chilli powder
½ tsp coriander powder
½ tsp dried mango powder (amchur)
A pinch of turmeric powder
Method
1. Heat ghee in a non-stick pan, break green cardamoms and add into the pan. Add vermicelli and sauté for 1-2 minutes.
2. Add saffron and mix well. Add milk, mix, cover and cook till the vermicelli is soft.
3. Add sugar andmawa and mix well. Cook till the sugar dissolves.
4. Add almonds and pistachio and mix well. Take the pan off the heat.
5. Heat sufficient oil in a kadai, deep fry potatoes till golden brown and crisp. Drain on an absorbent paper.
6. Transfer the fried potatoes into a bowl.Sprinkle salt, red chilli powder ¾ tsp, ½ ytsp coriander powder, ½ tsp dried mango powder, a pinch of turmeric powder and mix well.
7. Serve the fried potatoes hot with the prepared seyun.
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