This classic Sindhi recipe has an eggy twist to sevayian. You can have it as a breakfast, lunch or dinner. It works best with everything. SEYUN PATATAIngredients1 cup whole wheat vermicelli, lightly crushed3 medium potatoes, cut into 1 inch pieces1 tbsp ghee3 green cardamomsA large pinch of saffron1½ cups milk¼ cup granulated sugar2 tbsps mawa6-8 almonds, blanched, peeled and slivered8-1 pistachios, blanched, peeled and sliveredOil for deep fryingSalt to taste¾ tsp red chilli powder½ tsp coriander powder½ tsp dried mango powder (amchur)A pinch of turmeric powderMethod1. Heat ghee in a non-stick pan, break green cardamoms and add into the pan. Add vermicelli and sauté for 1-2 minutes. 2. Add saffron and mix well. Add milk, mix, cover and cook till the vermicelli is soft.3. Add sugar andmawa and mix well. Cook till the sugar dissolves. 4. Add almonds and pistachio and mix well. Take the pan off the heat. 5. Heat sufficient oil in a kadai, deep fry potatoes till golden brown and crisp. Drain on an absorbent paper.6. Transfer the fried potatoes into a bowl.Sprinkle salt, red chilli powder ¾ tsp, ½ ytsp coriander powder, ½ tsp dried mango powder, a pinch of turmeric powder and mix well.7. Serve the fried potatoes hot with the prepared seyun. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #SeyunPatata
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