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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Scrub and boil the potatoes. Let them cool and cut them into 5 mm dice. | 2. Fry the chopped onion in the hot oil until golden brown. Add the peas, grated ginger, chillies and water. | 3. Simmer slowly until the peas are cooked. Add the potatoes, salt, ground coriander seeds, ground roasted cumin seeds, garam masala, chilli powder, fresh coriander and lemon juice. | 4. Cook slowly for 5 minutes. Leave to cool. | 5. Make spring rolls with the above filling in Phyllo pastry (should make about 25). | 6. Deep fry. | 7. Eat hot or cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	750			-	-	-	-
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
pea	175		shelled	7203.0	1294.825	480.2	34.3
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
red chilies	3		chopped	-	-	-	-
coriander leaf	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156
water	3	tablespoons		0.0	0.0	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
garam masala	1	teaspoon		-	-	-	-
cumin seed	1	teaspoon	ground roasted	7.875	0.929	0.374	0.4677
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
phyllo pastry				-	-	-	-
vegetable oil				468.92800000000005	0.0	0.0	54.4

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