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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In bowl mix flour, half the salt and tumeric, 1/2 tsp cayenne and the sugar. Add the 3 tbsp oil. Blend with fingers until crumbly. Set aside. | 2. The banans should be clear yellow with no brown. Slice the stem ends from banana. DO NOT PEEL. Cut them in 3rds crosswise. Take each chunk and make a slit about halfway down the middle [not across]. Place as much chickpea mix as can fit in this. After all pieces are stuffed heat the remaining oil and add the seeds and remaining ingredients. | 3. When the mustard pops add the chunks one at a time. Placing on sides until bottom of pot is tightly packed. DO NOT STACK. Turn heat to very low and cover. Shake pot once or twice to spread oil all over. | 4. After 6 minutes turn bananas gently with fork. Do not puncture the skins. Cook for 6 more minutes. | 5. Eat. Skins and all. | ---------------------------------------------------------------------------

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
salt	2	teaspoons		-	-	-	-
turmeric	2	teaspoons		18.72	4.0284	0.5808	0.195
cayenne	3/4	teaspoon		4.293	0.7645	0.1621	0.2331
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
peanut oil	3	teaspoons		477.36	0.0	0.0	54.0
banana	4			801.0	205.56	9.81	2.97
peanut oil	4	tablespoons		477.36	0.0	0.0	54.0
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624

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