Crispy Spicy Potato Sev

Combine the chiles, garlic, ginger, salt, and turmeric in a food processor or mortar and pestle and grind into a smooth paste. If necessary, add a small amount of water to achieve the desired consistency. Set aside.

Next, place the potatoes in a saucepan with enough water to cover them and bring to a rolling boil over high heat. Once boiling, reduce the heat to a low simmer, cover the pan, and cook the potatoes until they're tender and can be easily pierced with a fork, approximately 15 minutes. Reserve the cooking liquid for later use.

While the potatoes are still warm, mash them using some of the reserved cooking water to achieve a smooth consistency. Then, mix in 1 tablespoon of green chile paste, chickpea flour, salt, turmeric, and mustard oil. Gradually add the reserved potato-cooking water as needed to form a soft dough. Taste the dough for its heat level and seasoning, noting that it may taste raw but should be salty and spicy; the flavors will mature during cooking. If desired, add more salt or chile paste to taste.

Heat the vegetable oil in a deep pan over medium-high heat. Using a potato ricer or sev machine, press the noodles into the hot oil. Fry until golden brown and crispy, taking about 2 minutes. Use a skimmer or slotted spoon to transfer the noodles to a paper towel-lined bowl. Repeat the process until all the noodles are fried and crispy. Store the finished noodles in an airtight container for up to two weeks.