Seyun Patata | Sweet Vermicelli with Potato

Seyun Patata | Sweet Vermicelli with Potato | Seviyan Aloo | Seyoon Patata Recipe | Traditional Sindhi Breakfast | How to make Seyun Patata with step by step instructions and video

Seyun Patata | Sweet Vermicelli with Potato is a traditional Sindhi breakfast. It is a popular breakfast in Sindhi households and features in Sindhi weddings, and ceremonial occasions. This hearty satisfying breakfast is a combo of sweet fine roasted vermicelli and fried savory potatoes.

Authentic Seyun Patata recipe has a majestic appeal without much ado. Let me share here – In some families of the Sindhi Community there is a custom, that on the morning after the wedding, the bride’s parents send a lavish breakfast combo to the bridegroom’s house.This combo includes various breakfast items, and sweet vermicelli is one of them. It is cooked to perfection with the right golden brown color, sweetness, and texture. The cooked seyoon is laid out on a large decorative platter (thaal), garnished with nuts, covered with a fancy cover, and sent along with other delicacies.

Some popular recipes from Sindhi Cuisine are Koki, Tairi, Sindhi Kadhi Chawal, Khatto bhath, Sai Mashale mein Patata, Sai Bhaji, Bhuga Chanwar

People of all age groups enjoy this light, delicate and thin vermicelli and fried masala potatoes. These vermicelli or seyun are also used for Sheer Khurma.

Discover the delight of this soul satisfying Traditional Sindhi Breakfast, so that you too can prepare and enjoy it with your loved ones.

Why should you make Seviyan Aloo

• Crowd pleasing breakfast
• Requires very few ingredients
• Balance of sweet and savory flavors
• Traditional and authentic breakfast

What is Seyun Patata

Seyun Patata is a delightful breakfast comprising of a perfect combo of golden brown, sweet fine vermicelli and fried spicy potatoes. This traditional breakfast adds to grandeur of menu at any traditional or ceremonial event.

Fine thin vermicelli are gently roasted and cooked to perfection. Available in both roasted and un-roasted (white) varieties, either can be used; the roasting time will just vary. Generally, the roasted variety of vermicelli is preferred since it requires less sautéing to enhance and bring out its deep color.

For frying, use potatoes that have less moisture content so that they remain crisp for a longer time.

Ingredients

For Measurements refer to the RECIPE CARD further below.

• Vermicelli – For this recipe, use fine/ thin roasted or unroasted variety. I used roasted ones. If not available then opt for thicker short ones.
• Ghee – To roast vermicelli. For vegan, use oil.
• Oil – for frying potatoes. Classic recipe calls for deep frying. Weight watchers could consider shallow frying or sauteing potatoes.
• Sugar – as a sweetner.
• Cardamoms – Crushed cardamoms
• Potato – Cut into bite size cubes.
• Spices – salt, turmeric powder, coriander powder, dried mango powder, black pepper powder, red chili powder
• Warm water
• Garnish -Pistachios and almonds cut into slivers

How To Make Seviyan Aloo with step by step instructions

How to make Sweet Vermicelli

1. Firstly, roughly break the entire vermicelli for better handling, to prevent it from flying all over the place..
Heat ghee in a pan or kadai and let it melt.

2. To this melted ghee, add vermicelli and sauté initially on moderate flame. As the heat builds up, work on low flame.

3. Intermittently, flip the vermicelli from one side to another so that they are roasted and browned uniformly. Make no haste, patience reaps its reward.

4. Five minutes into sauteing, you will see that the vermicelli has somewhat settled. It stops scattering all over. At this stage add crushed cardamoms and salt. Be mindful of the fact that here we are adding a pinch of salt to balance the sweetness, just as we do in baking.

5. Continue to sauté for another five minutes till the color deepens. Eyeball very carefully. In the meanwhile, heat water till moderately hot.

6. When you see that the color of vermicelli has relatively deepened, add a cup of hot water to it. Gently flip the vermicelli so that water is incorporated uniformly. Add more water as needed, tablespoon at a time. This variety of vermicelli gets cooked quickly, with just the moisture. Keep this in mind while adding water.

7. Cover the kadai/pan and let vermicelli cook for 2 minutes on low flame.Thereafter add sugar. Mix gently. You may need another tablespoon of water to enable the sugar to melt and mix with vermicelli.

8. Cover and cook on lowest flame for around 8-10 minutes. During this last stage, vermicelli will absorb the liquid from melted sugar and fluff up. In between, check to see that the vermicelli does not stick to the bottom. If so, sprinkle some water.

9. Once done, put off the flame. Seyun is ready!

How to make Fried Aloo

10. Cut potatoes into cubes.

11. Heat oil in a pan or kadai. When hot enough, drain the water from potatoes and then add to the hot oil. Also add some salt and mix.

12. Fry the potatoes till cooked and tender, flipping them intermittently. When fried, remove on an absorbent paper.

13. Leave a bit of oil in the kadai and keep aside the remaining oil. Heat this oil. again and add turmeric powder. To this add the fried potatoes and mix with a gentle hand. Option: If you do not wish to add turmeric powder, then skip this entire step and move to step 14.

14. Then add the remaining spices – salt, coriander powder, red chili powder, black pepper powder and dried mango powder. Give it a nice mix.

Fried Aloo is ready!

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Serve Seyun Patata with

Serve Seyun Patata with papad a cup Kadak Chai. For a generous brunch spread, serve alongside Sindhi Dal Pakwan and Koki and Sabudana Kheer

Tips for Perfect Seyoon Patata

• Eye ball while adding water. Excess water will ruin the vermicelli.
• Customize the sugar in vermicelli and spices for fried potatoes according to preferences.
• If you do not wish to deep fry the potatoes, then shallow fry the potatoes till tender.
• This sweet dish is flavored with crushed cardamoms. However, towards the ends of its cooking, you could also add a teaspoon of rose water.

FAQ

Can you use the thicker vermicelli for making seyun

Yes you can use short thick vermicelli (that is used for upma). Cooking time and amount of water will vary then.

How to cook the un roasted fine vermicelli

Roast the white fine vermicelli till you get a golden brown colour, then follow from step 6 onwards

Recipe Card

Seyun Patata | Sweet Vermicelli with Potato

Seyun Patata | Sweet Vermicelli with Potato is a delightful breakfast comprising of a perfect combo of golden brown, sweet fine vermicelli and fried spicy potatoes. This traditional breakfast adds to grandeur of menu at any traditional or ceremonial event.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Course Breakfast, Brunch

Cuisine Indian, Sindhi Cuisine

Servings 4 people

Equipment

• Pans or Kadai
• Spatulas

Ingredients

  

1 cup = 250 ml

Seyun

• 150 gm vermicelli thin and roasted variety
• 3 tbsp ghee 30gm
• 3/4 cup sugar 180 gm
• 8 cardamoms crushed
• 1/8 tsp salt
• 1.25 cup warm water 300 to 350 ml water

Garnish

• 1 tbsp pistachios cut into slivers 10 gm
• 1 tbsp almond cut into slivers 10 gm

Patata

• 2 potatoes medium 350 gm
• 1/2 tsp salt adjust as desired
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1/4 tsp dried mango powder
• 1/4 tsp black pepper powder
• 1/4 tsp red chili powder

Instructions

 

How to make Sweet Vermicelli

• Firstly, roughly break the entire vermicelli for better handling, to prevent it from flying all over.
• Heat ghee in a pan or kadai and let it melt. To this melted ghee add vermicelli and sauté initially on moderate flame. As the heat builds up, work on slow flame.
• Intermittently, flip the vermicelli from one side to another so that they are roasted and browned uniformly. Make no haste, patience reaps its reward.
• Five minutes into sauteing, you will see that the vermicelli has somewhat settled, at this stage add crushed cardamoms and salt.
• Continue to sauté for another five minutes till the color deepens. Eyeball very carefully. In the meanwhile, heat water till moderately hot.
• When you see that the color of vermicelli has relatively deepened, add a cup of hot water to it. Gently flip the vermicelli so that water is incorporated uniformly. Add more water as needed, tablespoon at a time. This variety of vermicelli gets cooked quickly, with just the moisture. Keep this in mind while adding the water.
• Cover the kadai/pan and let vermicelli cook for 2 minutes on low flame. Thereafter add sugar. Mix gently. You may need another tablespoon of water to enable the sugar to melt and mix with vermicelli.
• Cover and cook on lowest flame for around 8-10 minutes. During this last stage, vermicelli will absorb the liquid from melted sugar and fluff up.
• Put off the flame. Seyun is ready!

How to make Fried Aloo

• Cut potatoes into cubes.
• Heat oil in a pan or kadai. When hot enough, drain the water from potatoes and then add to the hot oil. Also add some salt and mix.
• Fry the potatoes till cooked and tender, flipping them intermittently. When fried, remove on an absorbent paper.
• Leave a bit of oil in the kadai and keep aside the remaining oil. Omit this step if you do not wish to add turmeric powder. Heat this oil. again and add turmeric powder. To this add the fried potatoes and mix with a gentle hand. Option: If you do not wish to add turmeric powder, then skip this entire step and move to step 13.
• Then add the remaining spices – salt, coriander powder, red chili powder, black pepper powder and dried mango powder. Give it a nice mix.
• Fried Aloo is ready!

How to Serve

• Serve Seyun Patata with

  Serve Seyun Patata with papad a cup of freshly brewed Coffee, Kadak Chai. For a generous brunch spread, serve alongside Sindhi Dal Pakwan and Koki and Sabudana Kheer

Video

Seyun Patata: Traditional Sindhi Breakfast | Sweet Vermicelli with Spiced Potato

Notes

• Eye ball while adding water. Adding too much water will ruin the vermicelli.
• Customize the sugar in vermicelli and spices for fried potatoes according to preferences.
• If you do not wish to deep fry the potatoes, then shallow fry the potatoes till tender.
• This sweet dish is flavored with crushed cardamoms. However, towards the ends of its cooking, you could add also a teaspoon of rose water.

Keyword How to make Seyun Patata at home, Meethi Seyun Recipe, Seviyan Aloo, Seyoon Recipe, Seyun Patata recipe, Sindhi Breakfast

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