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Pakistani Batter-Fried Potatoes

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.6917
Energy (kCal)881.6285
Carbohydrates (g)192.1749
Total fats (g)4.144
  • Cuisine

    Asian >> Indian Subcontinent >> Pakistani

  • Dietary Style

  • Preparation Time

    Cooking Time - 10 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). | 2. Whisk gram flour, salt, cayenne pepper, cumin seeds, and baking powder together in a bowl. Stir lukewarm water into flour mixture, 1/2 cup at a time, until batter has a thick pancake-batter consistency. | 3. Dip potato slices in batter until well-coated. | 4. Working in batches, cook coated potatoes in hot oil, turning once, until golden and crispy, 2 to 4 minutes. Transfer potatoes to a paper-towel lined plate to drain. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1 quart - - - -
    flour 1 1/2 cups 867.42 189.9081 14.1015 3.3654
    salt 1 teaspoon - - - -
    cayenne pepper 1 teaspoon 5.724 1.0193 0.2162 0.3109
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    baking powder 1/4 teaspoon 0.6095 0.3185 0.0 0.0
    lukewarm water 1/2 cup 0.0 0.0 0.0 0.0
    potato lengthwise 4 peeled sliced - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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