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

Sanjeev Kapoor

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 Tomato Upma Keema Frankie Brown Butter Sugar Cookies Kabab Nadir Shahi

Seyun Patata - SK Khazana

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


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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MasterChef Sanjeev Kapoor

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 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.