Spicy Potato Noodles (Bataka Sev)

Ingredients

• 3.5 cups bob's mill garbanzo bean flour 
• 2 tablespoons ginger fresh peeled coarsely chopped
• 1 tablespoon garlic coarsely chopped
• 0.3 cup chile peppers fresh green chopped
• 1 teaspoon ground turmeric 
• 2 tablespoons mustard oil 
• 1 pound potatoes peeled
• 2.5 teaspoons salt 
• 10 servings vegetable oil for deep frying
• 3 cups water 

Equipment

• food processor
• bowl
• frying pan
• paper towels
• sauce pan
• mortar and pestle
• slotted spoon
• skimmer
• potato ricer

Directions

1. Combine the chiles, garlic, ginger, 1 teaspoon salt, 1/8 teaspoon turmeric, and 2 teaspoons vegetable oil in a food processor or mortar and pestle and process into a fine paste. (
2. Add a tablespoon of water if you need more liquid.) Set aside.
3. Place the potatoes in a saucepan with the water and bring to a boil over high heat. Reduce the heat to low, cover the pan, and cook the potatoes until they're soft and easily pierced with a fork, about 15 minutes. Reserve the cooking water.
4. Mash the potatoes while they're still warm, using some of the cooking water to get a smooth consistency.
5. Mix in 1 tablespoon green chile paste, chickpea flour, 2 1/2 teaspoons salt, 1 teaspoon turmeric, and mustard oil.
6. Add enough reserved potato-cooking water as needed to make a soft dough. Taste the dough for heat level and seasoning (the dough will taste raw, but should be salty and spicy; the flavors will mellow slightly during cooking).
7. Add more salt and chile paste if desired.
8. Heat the cooking oil in a deep pan over medium-high heat. Use a potato ricer (or sev machine, if you have one) to press noodles into the oil. Fry until golden brown and crisp, about two minutes. Use a skimmer or slotted spoon to transfer the noodles to a paper towel-lined bowl. Repeat until all noodles are fried. Store in an airtight container for up to two weeks.