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, open green cardamoms pods 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 and mawa, mix well and 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, add the potato cubes and deep-fry till golden brown and crisp. Drain on 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 till all the potato cubes are well coated with the masalas.
7. Place some vermicelli on one side of each serving plate and the potatoes on other side and serve hot.