Sev Tameta
A beloved Gujarati snack of crispy sev (chickpea noodles) tossed with boiled potatoes, onions, and a tart-spicy seasoning. Sweet, salty, and tangy all at once—pure comfort food.
- Total time
- 25 min
- Servings
- 4
- Calories
- 185
- Protein
- 5g
Ingredients
- 3 whole potatoes, medium
- 1 whole red onion, medium
- 1 cup sev (chickpea noodles), store-bought
- 2 tablespoons tamarind paste
- 1 tablespoon jaggery or brown sugar
- 1 teaspoon chaat masala
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- ½ whole lime
Instructions
- 1
Place the 3 potatoes in a medium pot and cover them completely with cold water, about 2 inches above the potatoes.
- 2
Bring the water to a boil over high heat, then reduce to medium and simmer until a knife slides through the center of the largest potato with no resistance, about 12–15 minutes.
- 3
Drain the potatoes in a colander and set aside to cool until you can hold them comfortably in your hand, about 3 minutes.
- 4
Once cool, peel the thin papery skin off each potato using your fingers or a small knife, working over a bowl or trash to catch the skins.
- 5
Cut each peeled potato in half lengthwise from top to bottom, then lay each half flat and slice crosswise into 1/4-inch-thick slices—like slicing bread.
- 6
Place the red onion root-side down on the cutting board and slice lengthwise from root to tip into 1/8-inch-thick slices, creating half-moon shapes.
- 7
Pour the 2 tablespoons of tamarind paste into a small bowl and stir in the 1 tablespoon of jaggery and 2 tablespoons of water until the jaggery dissolves and the mixture looks uniform.
- 8
Add the 1 teaspoon of chaat masala, 0.25 teaspoon of cayenne, and 0.5 teaspoon of salt to the tamarind mixture and stir until no lumps remain—this is your seasoning paste.
- 9
Transfer the sliced potatoes and onions into a large mixing bowl and pour the seasoning paste over the top.
- 10
Use a rubber spatula or large spoon to toss the potatoes and onions gently with the paste, lifting and turning the vegetables until they are coated evenly, about 1 minute.
- 11
Add the 1 cup of sev to the bowl and toss everything together gently for 15–20 seconds, being careful not to crush the sev—you want it to stay crispy and whole.
- 12
Transfer the mixture to a serving bowl or individual bowls and sprinkle the 2 tablespoons of fresh cilantro over the top.
- 13
Squeeze the juice from the lime half over the sev tameta and serve immediately, while the sev is still crispy.
Tools you’ll need
- medium pot
- colander
- cutting board
- knife
- small bowl
- spoon
- large mixing bowl
- rubber spatula
- serving bowl
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
