Seyun Patata | Seviyan Alu | Sweet Vermicelli with Potato | Sindhi saiyun patata
Seyun Patata | Seviyan Alu | Sweet Vermicelli with Potato is a classic Sindhi breakfast. Here sweet vermicelli noodles are served with fried potatoes along with roasted papad makes it a simple process to cook something so amazing.
Servings 4
Ingredients
For making sweet vermicelli/ seyun
- 150 gm Seviya vermicelli, Roasted
- 3 tbsp Ghee
- 2 cup water
- ¼ cup sugar
For garnish
- 4-5 Almonds slivered
- 3-4 Pistachios slivered
For patata/ Sindhi style crispy potatoes
- 4 medium potatoes chopped
Spices Used
- ¼ tsp. turmeric powder
- ½ tsp. red chili powder
- ½ tsp. coriander powder
- 1 tsp. cumin powder
- ½ tsp. amchur/ dried mango powder
- Salt as per taste
Instructions
For seviyan/seyun
- To begin with, break the required amount of pre roasted vermicelli in small pieces for better handling. Otherwise while making it it may fly all over the place.
- Heat ghee in a pan and add pre roasted seviyan for couple of minutes. Mix well until its dark brown.
- After that, add sugar and required amount of water. Let it come to a rolling boil. Cook this on high flame for a while. Turn the flame on low.
- Cover the pan with a lid. Let it simmer on a low flame until sugar is dissolved and let seviyan fluff up after soaking all the water.
- Fluff it with fork and serve warm garnished with slivered almonds and cashews as per your choice.
- Serve with fried potatoes in a plate.
For making patata/aloo
- Peel and chop potatoes in big aize cubes. Let it soak in water for 10 minutes.
- Meanwhile, in a wide bottom pan heat oil.
- Drain the water completely from potatoes and shallow fry it on slow flame. Add salt and let it cook until it's completely cooked.
- Once done, drain the potatoes and add all the above mentioned spices. Serve hot with sweet seviyan and enjoy the delicious meal with roasted papad on the side.
Notes
1. To make this delicacy I have used pre roasted vermicelli, however you may use non roasted also. Make sure to roast it nice brown before adding water and sugar.
2. Roasting sevai to perfect brown color is the key to make this dish. So take your time and use the low flame to do this process.
3. In addition to that, for non roasted sevai you may have to use more amount of ghee/oil which you can drain later on before adding water and sugar.
4. You may make seviyan in oil instead of ghee/clarified butter if following Vegan lifestyle.