For the sauce:
- 1/4 cup green peppers
- 1 tablespoon minced garlic
- 2 tablespoons fresh ginger, peeled and coarsely chopped (also known as "ginger")
- 1 teaspoon salt
- 1/8 teaspoon ground turmeric
- 2 teaspoons olive oil
- 450 grams of peeled potatoes
- 3 cups water
- 3 1/2 cups flour
- 2 1/2 teaspoons salt
- 1 teaspoon ground turmeric
- 2 tablespoons mustard
- Vegetable oil for frying
Combine the peppers, garlic, ginger, 1 teaspoon salt, 1/8 teaspoon
turmeric, and 2 teaspoons vegetable oil in a food processor or mortar
and mix until a fine paste. If you want the mixture is more liquid, add a tablespoon of water. Set aside.
Place potatoes in a saucepan with water and bring to a boil over high heat. Reduce heat to low, cover the pot and cook the potatoes until soft. approximately 15 minutes. Reserve the cooking water.
Mash the potatoes while still hot, with a little of the cooking water to a smooth consistency. Mix 1 tablespoon green pepper paste, flour, 2 1/2 tablespoons of salt, 1 teaspoon of turmeric and mustard oil. Add cooking water from potatoes as needed to make a soft dough. Test the dough to the level of heat and spices (the dough should be salty and spicy, the flavors slightly soft during cooking). Add more salt and pepper paste if desired.
Heat oil in a deep skillet over medium-high heat. Use a presser of potatoes to form noodles. When you press the presser, the mixture should fall in the oil to be fried and not lose their shape. Fry until golden and crisp, about two minutes. Use a slotted spoon to transfer the noodles to a bowl with a paper towel.
Remember that the noodles are kept in an airtight container for up to two weeks.
