Seyun Patata | Sweet Vermicelli with Potato
Jump to Video Jump to Recipe
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 feature during Sindhi weddings, and ceremonial occasions. This hearty satisfying breakfast is a combo of sweet fine roasted noodles and fried savory potatoes.
Authentic Seyun Patata recipe has a majestic appeal without much ado.
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, fine/ thin roasted or un roasted 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
- Cardamoms – Crushed
- 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!
Pin for Later
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
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 withServe 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
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.
If you have liked video, do Subscribe to My Culinary Expressions YouTube Channel for more interesting videos.
Do leave a feedback below in the COMMENTS SECTION or my FACEBOOK PAGE.
You can follow me on Facebook, Pinterest, Twitter or Instagram
Thank you for stopping by my blog. Your feedback and comment is much appreciated. Hope you have enjoyed reading this post. Do not forget to Rate, Comment and Subscribe to our Newsletter.
Soon, I shall be back with another interesting post.
Until then
Stay Bright!
