Deep Fried Cauliflower
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,307 cal. | (110 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 232 g | (200 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 22.5 g | (75 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 143.5 mg | (1,196 %) | ||
| Vitamin K | 330.6 μg | (551 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 445 μg | (148 %) | ||
| Pantothenic acid | 6 mg | (100 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 334 mg | (352 %) | ||
| Potassium | 1,962 mg | (49 %) | ||
| Calcium | 260 mg | (26 %) | ||
| Magnesium | 149 mg | (50 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 26.2 g | |||
| Uric acid | 319 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 200 grams Chickpea flour
- ½ tsp ground Cumin
- ½ tsp ground cilantro
- ½ tsp ground Turmeric
- 1 pinch Chili powder
- 1 tsp salt
- 1 l vegetable oil (for frying)
- 2 heads Cauliflower (1 kilogram)
- 1 handful cilantro
- 250 grams Yogurt (0.1% fat)
- peppers
- lemon juice
Preparation steps
Place the chickpea flour in a bowl. Season with cumin, coriander, turmeric, chile powder and salt. Pour in 250 ml (approximately 1 cup) of water, stirring constantly, until a smooth dough is formed.
The dough should be somewhat thick.
Divide the cauliflower into florets, rinse and drain well.
Heat the oil in a large saucepan until 170°C (approximately 350°F). The oil should bubble on a wooden spoon.
Dip the cauliflower florets into the batter and fry in the hot oil until golden brown. Remove from the oil and drain on paper towels.
For the dip, rinse the cilantro, shake dry and pluck off the leaves. Chop half of the cilantro. Mix the chopped cilantro and yogurt. Season with salt, pepper and a dash of lemon juice.
Serve the cauliflower with the dip and sprinkled with the remaining cilantro leaves.
