Seyun Patata — The Sindhi Dish Every Home Smells Like | Chef Vicky Ratnani

Seyun Patata — The Sindhi Dish Every Home Smells Like | Chef Vicky Ratnani

There are some dishes that don’t just feed you — they take you home.
Seyun Patata is one of them. 🍛

A staple in every Sindhi household, this classic combination of sweet
vermicelli and spiced potatoes is comfort food in its purest form.
Today, Chef Vicky Ratnani is bringing this traditional gem back to
your kitchen — exactly the way it’s meant to be made.

Whether you grew up eating this at your nani’s table, or you’re
discovering Sindhi food for the very first time — this one’s for you.

Ingredients:

For the Seyun:
2 tbsps | Ghee
3-4 | Cardamoms (Elaichi)
2-3 cups | Roasted vermicelli (Sev)
1 cup | Sugar
0.5 L | Water
Salt (as per taste)
Dried fruits

For the Patata:
4 | Potatoes (peeled)
1 tsp | Cumin seeds
Salt (as per taste)
1 tsp | Turmeric powder
1 tsp | Red Chilli powder
1 tsp | Coriander powder
1/2 tsp | Cumin powder
1/2 tsp | Amchoor powder
Fresh coriander leaves

Method:
1. The Seyun
Step 1:
Heat some ghee in a pot and fry the cardamom pods for 1-2 minutes.

Step 2:
Add the sev and combine well.

Step 3:
Add the sugar and water, mix well, then cover and cook for 8 -10 minutes till perfectly soft.

Step 4:
Top with dried fruits and serve.

2. The Patata:
Step 1:
Cut the potatoes into long pieces. And set aside.

Step 2:
Heat some oil in a pan and roast the cumin seeds for 1-2 minutes.

Step 3:
Add the potatoes and cook for 3-4 minutes.

Step 4:
Add the turmeric powder, red chilli powder, coriander powder and cumin powder and mix well.

Step 5:
Once the potatoes have browned well, finish with the amchoor powder and fresh coriander leaves.

Make this for your next family gathering, and enjoy this Sindhi classic together.
Sabhai Chao Jhulelal!
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