RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.1441
Energy (kCal)	867.88
Carbohydrates (g)	189.9815
Total fats (g)	3.3758
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1588
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0530
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0616
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.2229
Proline (g)	0.6589
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.2536
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	35.8073
Copper, Cu (mg)	0.3292
Maltose (g)	0.0000
Zinc, Zn (mg)	1.9060
Total lipid (fat) (g)	3.3758
Vitamin K (phylloquinone) (g)	6.2000
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1000
Folate, total (g)	10.7200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	134.9600
Energy (kcal)	867.8800
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0119
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3413
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3018
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.5400
Lutein + zeaxanthin (g)	17.3000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8248
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	88.2100
Fatty acids, total saturated 16:0 (g)	0.8178
Carbohydrate, by difference (g)	189.9815
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.3011
Tyrosine (g)	0.7442
Potassium, K (mg)	190.5400
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	6.7400
Serine (g)	0.7347
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7513
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0190
Histidine (g)	0.3531
Isoleucine (g)	0.5783
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	6.1606
Water (g)	266.9784
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	78.6000
Sodium, Na (mg)	320.3000
Iron, Fe (mg)	0.8649
Energy (kJ)	3630.3700
Ash (g)	2.0653
Caffeine (mg)	0.0000
Glycine (g)	0.6328
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7426
Fatty acids, total polyunsaturated (g)	0.8990
Vitamin E (alpha-tocopherol) (mg)	0.3107
Sucrose (g)	0.0000
Vitamin B-6 (mg)	1.0363
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.4906
Beta-sitosterol (mg)	0.0400
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.9524
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3284
Folate, food (g)	10.7200
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	1.0530
Stigmasterol (mg)	0.0600
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	14.0020
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.9151
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	48.7400
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.7868
Glutamic acid (g)	2.5999
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.7200
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	1.1566
Folate, DFE (g)	10.7200
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	5.7440
Tryptophan (g)	0.1706
Threonine (g)	0.4977
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	2.8525
Protein (g)	14.1441
Cryptoxanthin, beta (g)	4.0400
Fatty acids, total saturated 18:1 undifferentiated (g)	1.0388
Betaine (mg)	0.0000
Phosphorus, P (mg)	233.2200
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Indian Subcontinent >> Indian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Wash, peel and slice a medium-sized potato into thin concentric circles. | 2. Make sure you slice the potato thin and not thick. | 3. Pour 2 1/2 cups of water in a bowl. | 4. Add salt to taste (2-3 tsps) and mix well. | 5. Add the potato slices to this salted water. | 6. Mix well. | 7. Keep aside for 10 minutes. | 8. In a medium sized bowl, make a thick batter with your besan flour, red chilli powder, baking soda, salt and 1 cup of water. | 9. Now drain out the water from the potato slices. | 10. Dip the slices of potato in the gramflour batter. | 11. Allow the slices to be coated with the batter on both sides. | 12. Heat oil in a frying pan while you are doing this. | 13. Once the oil is hot, and the slices are ready, drop them gently into the oil. | 14. I ALWAYS make it a point to lower the flame/heat when adding the slices of potato to the hot oil. | 15. I dont want ANY MORE spillovers or kitchen fires! | 16. Let the slices fry in the oil. | 17. Once the slices are golden brown on one side, turn over and allow them to fry the same way till they are golden brown on the other side. | 18. Remove from the pan once fried and drain the excess oil on a clean paper kitchen towel. | 19. Transfer to a serving plate. | 20. Serve immediately (HOT) with Tomato ketchup and white/potato bread. | 21. You can also serve this with green chutney. | 22. Enjoy! | 23. NOTE: The secret of making this very well is to slice the potato thin and not thick. | 24. If you slice the potato thick, then, the potato will not cook and remain raw even once fried! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1		washed peeled sliced	-	-	-	-
water				0.0	0.0	0.0	0.0
salt				-	-	-	-
oil				-	-	-	-
flour	1 1/2	1/2		867.42	189.9081	14.1015	3.3654
water	1	cup		0.0	0.0	0.0	0.0
red chili powder	1	teaspoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
baking soda	1/4	teaspoon		0.0	0.0	0.0	0.0
coriander leaf	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

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

Cooking in progress....

Dad's Favourite Fried Potato Slices