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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add water to the Besan. | 2. Besan has a tendency to be very clumpy, so you should add just a few tablespoons at a time to keep the batter smooth. | 3. Add the Chilli powder, cumin powder, garlic, ginger, salt and chopped coriander and stir the batter. | 4. The potatoes should be sliced very thinly. | 5. No thicker than 1/4 of an inch. | 6. At this point test one slice of potato in the batter. | 7. There should just be a thin coat of batter. | 8. Heat the oil in a pan. | 9. Use a larger frying pan so that you have more surface area. | 10. The oil doesn't need to be too deep since the potato slices are very thin. | 11. Dip the potato slices in the batter and fry them till they are golden brown. | 12. Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	4			-	-	-	-
corn oil	2	cups		3924.0	0.0	0.0	436.0
besan	1	cup		356.04	53.1944	20.5988	6.1548
water	1/2	cup		0.0	0.0	0.0	0.0
red chili powder	1	teaspoon		-	-	-	-
cumin powder	2	teaspoons		-	-	-	-
garlic	4	cloves	crushed	17.88	3.9672	0.7632	0.06
ginger	3		crushed	4.8	1.0662	0.1092	0.045
salt				-	-	-	-
coriander	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

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