Seviyan Patata / Saiyyun Patata
Sindhi Seviyan Aloo Recipe
Print RecipeIngredients
For the Saiyyun
- 1 cup of vermicelli crushed by hands
- 2 tbsp ghee
- ½ cup sugar
- 1 cup water
- ½ tsp cardamom powder
- Few dry fruits chopped for garnishing
For the fried potatoes
- 4 medium sized potatoes peeled and diced
- 4 tbsp Oil
- 1 tsp turmeric
- 1 tsp chilli powder
- 1 tbsp coriander powder
- Salt to taste
Instructions
For making the Saiyyun, put the ghee in a kadhai and let it warm
Add the vermicelli and saute till the time they get a good brown colour (Nowadays you get ready browned vermicelli)
Once they are dark-brown, add the water and mix
Add sugar in and mix again.
Add cardamom powder
Close the lid of the kadhai and let is cook till the water dries up
Garnish with crushed dry fruits. This completes the process for Seviyan.
Now, for making the fried potatoes, add the oil in a kadhai and let it heat up
Add the diced potatoes, roll them in the oil well
Add the salt too
Close the lid of the Kadhai and let them cook.
Keep mixing them every now and then.
Potatoes should get cooked in about 5 mins, check whether they are cooked by poking a fork into them.
Once cooked, add the spices and mix. Let it cook for sometime and switch of the heat
Notes
In addition, roast a few papads and enjoy the yummylicious breakfast. Sweet and simple. A combination like this is prevalent only in the Sindhi cuisine. I am impressed by the simplicity and taste. Although we have shifted to sandwiches, corn flakes and milk and parathas for breakfast, but saiyun patata remains the favourite for a Sunday morning meal
A small tip, break the papad and pierce the sharp end of the papad into the potatoes like a toothpick and have a piece of the papad with a piece of potato.
You try it, whereas I go and eat it.
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