Fried Vegetables
(1 vote)
(1 vote)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
2187
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,187 cal. | (104 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 228 g | (197 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 144.9 mg | (1,208 %) | ||
| Vitamin K | 163.2 μg | (272 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 253 μg | (84 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 994 mg | (25 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 24.7 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams 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)
- 1 kilogram mixed Vegetables (such as: broccoli, cauliflower, eggplant)
Preparation steps
1.
Combine chickpea flour, cumin, coriander, turmeric, chile and salt in a bowl. Stir in about 250 ml (approximately 1 cup) of cold water until a smooth dough is formed.
2.
Dough should be relatively thick, so that vegetables can be coated.
3.
Heat oil in a saucepan. Heat until a wooden skewer bubbles when inserted.
4.
Rinse, trim and chop vegetables, as needed. Dip vegetables into dough and fry until golden brown in hot fat. Remove and drain on paper towels.
5.
Serve hot with a dip, as desired.
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