Seyun Patata (Sweet Vermicelli with fried potatoes) is a typical Sindhi breakfast.

Extremely popular with all ages.

Best part of this yummy treat is a perfect balance of sweet and sour.

The flavor of crispy potatoes compliments the sweet vermicelli.

Also,you can make it vegan by using oil instead of ghee.

Most communities only serve vermicelli as kheer or payasam but this is a great way to eat it.

Somewhat similar to their use in Persia.Some people fry them and use it in baklava.

Others fry and dip them in honey.

I have countless memories of this breakfast at my grandma’s place.

Countless cups of tea and heaps of servings of this yummy breakfast.

I loved having it every other Sunday as a kid.

We ate and ate until we couldn’t eat any more.

Simple time as childhood.

No worry of calories and life’s responsibilities.

Best part is you do not need too many steps in the recipe.Looks complex yet you can make both the sweet and sour stuff at the same time.

We serve them during special occasions like weddings,holidays and birthday and even on Shraad.

Seyun Patata

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Author: secondrecipe

Seyun Patata

Ingredients

For sweet vermicelli

For Garnish

Instructions

Heat ghee in a pan. Roast the vermicelli and slightly crushed green cardamoms, on low flame.
Stir fry it stirring continuously till vermicelli are evenly golden brown.
Now add water slowly.
Add a pinch of salt and saffron.
Cover the pan and simmer to cook.
When the vermicelli is almost done, add sugar and mix well.
Simmer it on low flame until the water is fully absorbed and sugar is no longer visible.
Add saffron and cook for a minute.
Garnish with crushed pistachios and almonds.
Serve with fried potatoes.

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Seyun Patata