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Vegetable Puffs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.0681
Energy (kCal)319.3783
Carbohydrates (g)53.0724
Total fats (g)10.5291
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Keep the pastry sheet at room temperature for 30 minutes. | 2. Heat oil in a pan. | 3. Add mustard seeds and ginger paste and fry. | 4. Add all the vegetables and fry. | 5. Add the masala powder. | 6. Cook without adding water. | 7. Add salt and lemon juice once the vegetables are done. | 8. Add corriander leaves. | 9. Slightly roll the pastry sheet. | 10. Cut it into the desired size rectangles. | 11. Keep the mixture in the middle. | 12. Seal the front with a little water. | 13. Bake at 350 degrees Fahrenhit until the outer layer is golden brown. | 14. Serve hot! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable 2 cups cut carrots beans mixed 218.12 49.476000000000006 8.777999999999999 0.532
    chili powder 2 teaspoons 15.228 2.6838 0.7268 0.7711
    garam masala powder 1 tablespoon - - - -
    oil 2 teaspoons 74.752 0.0 0.0239 8.488999999999999
    ginger paste 1 teaspoon - - - -
    mustard seed 1 teaspoon 10.16 0.5618 0.5216 0.7248
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    salt - - - -
    puff pastry 1 packet - - - -
    coriander leaf 1 bunch - - - -

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



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