How to make Seyun Patata - SK Khazana -
Sindhis are great cooks and have a variety of dishes to be proud of – this is one of them
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Vermicelli (वरमिसेली), potatoes (आलू)
Cuisine : Sindhi
Course : Snacks and Starters
For more recipes related to Seyun Patata - SK Khazana checkout Vegetable Vermicelli Upma, Parsi Sev, Mixed Vegtable Sevaiyaan, Rice Noodle Fritters . You can also find more Snacks and Starters recipes like Noodle And Sago Cutlets Lemon Star Cookies Mishti Alurpuli Cream and Onion Chakli Sticks
Seyun Patata - SK Khazana Recipe Card
Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to.
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India.
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Seyun Patata - SK Khazana Recipe
Vermicelli roasted 1 cup
potatoes medium, cut into 1 inch cubes 3
ghee 1 tablespoon
green cardamoms 3
A large pinch of saffron
milk 1 1/2 cups
granulated sugar 1/4 cup
sugar 1/4 cup
mawa 2 tablespoons
almonds blanched, peeled and slivered 6-8
pistachios blanched, peeled and slivered 8-10
Oil for deep frying
Salt to taste
Red chilli powder 3/4 teaspoon
coriander powder 1/2 teaspoon
dried mango powder 1/2 teaspoon
A pinch of turmeric powder
Method
Step 1
Heat ghee in a non-stick pan, open green cardamoms pods and add into the pan. Add vermicelli and sauté for 1-2 minutes.
Step 2
Add saffron and mix well. Add milk, mix, cover and cook till the vermicelli is soft.
Step 3
Add sugar and mawa, mix well and cook till the sugar dissolves.
Step 4
Add almonds and pistachio and mix well. Take the pan off the heat.
Step 5
Heat sufficient oil in a kadai, add the potato cubes and deep-fry till golden brown and crisp. Drain on absorbent paper.
Step 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 till all the potato cubes are well coated with the masalas.
Step 7
Place some vermicelli on one side of each serving plate and the potatoes on other side and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
