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.

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Seyun Patata - SK Khazana

Main Ingredients Vermicelli, potatoes
Cuisine Sindhi
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Seyun Patata - SK Khazana

  • 1 cup Vermicelli roasted
  • 3 potatoes medium, cut into 1 inch cubes
  • 1 tablespoon ghee
  • 3 green cardamoms
  • A large pinch of saffron
  • 1 1/2 cups milk
  • 1/4 cup granulated sugar
  • 1/4 cup sugar
  • 2 tablespoons mawa
  • 6-8 almonds blanched, peeled and slivered
  • 8-10 pistachios blanched, peeled and slivered
  • Oil for deep frying
  • Salt to taste
  • 3/4 teaspoon Red chilli powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon dried mango powder
  • A pinch of turmeric powder


  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.