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Mixed Vegetable Pakora

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.9159
Energy (kCal)608.357
Carbohydrates (g)93.2574
Total fats (g)15.9048
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. * Boil the potato until just tender, peel and chop finely. | 2. * Finely chop peppers and onion. Shred the cabbage. | 3. * Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier). | 4. * Let batter rest 1/2 hour in a warm place. | 5. * Add the vegetables and mix in evenly. | 6. * Deep fry in oil that is heated. | 7. * Drain pakoda on paper towels and serve immediately. | 8. * Serve vegetable pakora with coriander or mint chutney or tomato ketchup. | 9. Sometimes I use Dehydrated peppers, Cabbage, Onions, and Jalapeno with water until it is reconstituted to the equivalent. It is still pretty good. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chickpea flour 1 cup 356.04 53.1944 20.5988 6.1548
    oil 2 teaspoons 74.752 0.0 0.0239 8.488999999999999
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    salt 1 1/2 1/2 - - - -
    vegetarian chicken bouillon granule 1 teaspoon - - - -
    green chili 1 -2 chopped 0.0 0.0 0.0 0.0
    water 1/2 cup 0.0 0.0 0.0 0.0
    potato 1 - - - -
    green bell pepper 1 cup chopped 29.19 6.394 1.0008 0.3753
    cabbage 2 cups 44.5 10.324000000000002 2.2784 0.17800000000000002
    onion 1 1/2 cups sliced 96.0 22.416 2.64 0.24

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



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