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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the pancakes, sift the flour and baking soda into a large mixing bowl. Make a well in the center and add the water. Using a balloon whisk, gradually mix the flour into the water to form a smooth batter. Add salt if preferred. Let stand for 15 minutes. Heat enough oil to cover the bottom of a skillet over medium heat. Add a small quantity of batter to the skillet, and cook 3 minutes on each side until golden. Repeat with remaining batter to make 8 pancakes. | 2. Meanwhile, cut the carrots into chunks and the potatoes into fourths. Place in a steamer and steam until just tender. Heat the oil in a large pan over medium heat and fry the cumin, cardamom, and mustard seeds until they start to sizzle. Add the onions, partially cover, and cook over medium-low heat, until soft and golden. Add the other spices, ginger and garlic and cook stirring for 1 minute. Add the strained tomatoes, stock, carrots and potatoes, partially cover, and cook for 10-15 minutes, or until the vegetables are tender. Add the peas and spinach, then cook for 2-3 minutes. Serve with the warm pancakes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	7	ounces		81.363	19.0112	1.8456	0.4763
potato	10 1/2	ounces		229.2056	52.0624	6.1022	0.2679
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
cumin seed	1 1/2	1/2		11.8125	1.3936	0.561	0.7015
cardamom pod				-	-	-	-
mustard seed	1 1/2	1/2		15.24	0.8427	0.7824	1.0872
onion	2		grated	128.0	29.888	3.52	0.32
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
chili powder	1 1/2	1/2		11.421	2.0129	0.5451	0.5783
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
garlic clove	2		crushed	-	-	-	-
tomato	1 1/4	1/4	strained	77.5862	17.2039	4.048	0.6747
vegetable stock	1	cup		11.05	2.0553	0.5304	0.1547
green pea	1	cup	frozen	117.45	20.9525	7.859	0.58
spinach leaf	4	ounces		32.8854	4.7741	4.1163	0.6464
chickpea flour	1 1/2	1/2		534.06	79.7916	30.8982	9.2322
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
water	1 3/4	3/4		0.0	0.0	0.0	0.0
vegetable oil				234.46400000000003	0.0	0.0	27.2

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