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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium-sized saucepan, boil the potatoes in salted water to cover until just tender, 20 to 25 minutes. Drain and allow to cool, then cut the potatoes into 1/4"-thick slices and set aside. | 2. Toast the mustard seeds in a dry skillet over medium heat until they pop. Remove from the heat and place in a medium-sized bowl, along with both flours, the salt, and cayenne. Stir in the scallions, yogurt and as much water as needed to achieve a smooth batter. | 3. Heat about 1 inch of oil in a large skillet over medium-high heat. In batches, add the potato slices to the batter to coat, then let any excess drip off and place them in the hot oil. Do not crowd the pan. Cook, turning once, until golden brown on both sides, about 2 minutes. Transfer to paper towels to drain and serve hot. | 4. For vegan use soy yogurt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yukon gold potato	2			-	-	-	-
brown mustard seed	1/2	teaspoon		-	-	-	-
purpose flour	1/4	cup		-	-	-	-
chickpea flour	1/2	cup		178.02	26.5972	10.2994	3.0774
salt	1	teaspoon		-	-	-	-
cayenne	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
scallion	1/4	cup	minced	8.0	1.835	0.4575	0.0475
yogurt	1/2	cup		74.725	5.7085	4.2508	3.9812
water	1/4	cup		0.0	0.0	0.0	0.0
peanut oil				-	-	-	-

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