Battered Vegetables
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
318
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 185.5 μg | (309 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 844 mg | (21 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Chickpea flour
- 50 grams Pastry flour
- 1 tsp Baking powder
- 2 tsps salt
- ¼ tsp Turmeric
- 1 tsp Garam Masala
- 1 tsp ground cilantro
- 1 tsp Chili powder
- 200 grams potatoes
- 150 grams Cauliflower
- 150 grams Broccoli
- 200 grams Eggplant
- 1 onion
- vegetable oil (for frying)
Preparation steps
1.
In a bowl, mix chickpea flour, flour, baking powder and spices. Pour in 300 ml of water (approximately 1 1/4 cups). Whisk together to form a smooth dough. Set aside for 30 minutes.
2.
Rinse and cube the potatoes. Boil for 10 minutes, and drain. Rinse and cut cauliflower and broccoli florets. Boil for 3 minutes and drain. Rinse with cold water and drain again. Cut eggplant into small pieces. Peel onion and slice.
Heat oil until small bubbles appear on the surface. Cover the vegetables in the batter. Place in the oil and fry until golden brown. Drain well on paper towels. Serve with tomato and mint chutney.
