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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sieve the chickpea flour and add the salt, bicarbonate of soda, ground rice flour, cumin, coriander, chili powder and green chilies. Mix well. Gradually add the water and keep mixing until a thick batter is formed. Refrigerate for at least 15 minutes. | 2. Loosen the onion half rings and stir into the batter. | 3. Heat the oil in a wok to 180 degC. | 4. Using tongs, grip a batch of the onions and place into the hot oil. Keep adding more onions but do not overfill the wok. | 5. Cook for approximately 8 minutes or until the batter is brown. | 6. Cook the remaining onions in the same manner. | 7. Serve hot with mint yoghurt, chutney or pickle. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea flour	150			53406.0	7979.16	3089.82	923.22
salt	1	teaspoon		-	-	-	-
bicarbonate soda	1	pinch		-	-	-	-
rice flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
green chilies	2		chopped	179.91	42.5487	8.9955	0.8996
water	200			0.0	0.0	0.0	0.0
oil				-	-	-	-
onion	1		halved sliced	60.0	14.01	1.65	0.15

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