Onion Bhaji Balls
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
1155
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,155 cal. | (55 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 122 g | (105 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 76.5 mg | (638 %) | ||
| Vitamin K | 101.5 μg | (169 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 306 mg | (8 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions (sliced into very thin rings)
- 2 green chili peppers (deseeded, finely chopped)
- ½ tsp Chili powder
- 2 Tbsps finely chopped cilantro
- 3 Tbsps lemon juice
- 1 tsp Cumin (roughly crushed in a mortar)
- 7 Tbsps Chickpea flour (gram flour)
- 2 Tbsps water
- 1 pinch salt
- 2 cups sunflower oil (for deep-frying)
- To garnish
- 4 sprigs cilantro
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Pot mit Deckel, 1 Wooden spoon, 1 Teaspoon, 1 Measuring cups, 1 Tablespoon, 1 Non-stick pan, 1 Slotted spatula, 1 Citrus juicer, 1 Immersion blender, 1 Salad spinner, 2 Small bowls
Preparation steps
1.
Mix the onions and chillies with the chilli powder, coriander, lemon juice and cumin.
2.
Stir the chickpea flour and salt into the onion mixture. Add the water and mix well. Season with salt.
3.
Heat the oil in a pan (it is hot enough when bubbles form on the handle of a wooden spoon held in the oil). Take small balls of the onion mixture with a teaspoon and fry in the hot oil, a few at a time, until golden. Drain on paper towel and keep warm in the oven (70C (60C fan) 160F, gas 1/2).
4.
Serve at once, garnished with coriander leaves.
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