Cauliflower Pakoras with Mint and Lime
Healthy, because
Even smarter
Nutritional values
The chickpea flour gives the pakoras an unmistakable taste and also provides high-quality vegetable protein for muscle maintenance and build-up. Magnesium from the flour is necessary for a good function of nerves and muscles.
Try this Indian dish with a different filling: eggplant, potato, and onion also go well with it.
(Percentage of daily recommendation)
| Calorie | 2,206 cal. | (105 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 229 g | (197 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.1 g | (50 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 143.1 mg | (1,193 %) | ||
| Vitamin K | 224.1 μg | (374 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 301 μg | (100 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 170 mg | (179 %) | ||
| Potassium | 1,122 mg | (28 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 24.7 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 7 ozs Chickpea flour
- ½ tsp Cumin (ground)
- ½ tsp cilantro (ground)
- ½ tsp ground Turmeric
- ½ tsp Chili powder
- 1 tsp salt
- 1 l vegetable oil (for frying)
- 36 ozs Cauliflower
- Lime wedge (for serving)
- fresh mint (for garnish)
Preparation steps
Place chickpea flour in a bowl and season with cumin, coriander, turmeric, chili powder and salt. Add approximately 8 ounces of cold water to the bowl while stirring until a smooth dough is formed.
This should be relatively thick.
Heat oil for frying in a saucepan. Dip a wooden spoon in the oil, if bubbles form the oil in hot enough.
Rinse cauliflower, trim and cut into florets. Dip cauliflower florets into the batter and fry until golden brown in the preheated oil. Lift from oil with a skimmer and drain on paper towel.
Serve while still hot or lukewarm with lime slices and mint leaves. Serve with a fresh cheese or yogurt if desired.
