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Add a photoServings: 4
Ingredients
- 1/4 c. Chickpea flour
- 1 lrg Tomato
- 1/4 c. Green peas
- 1 lrg Potato
- 1 lrg Onion
- 1/4 lb Ginger
- 1/2 Tbsp. Garlic
- 1/4 Tbsp. Mustard pwdr
- 1/4 Tbsp. Cumin
- 1/4 Tbsp. Coriander
- 1 Tbsp. Turmeric
- 1/2 Tbsp. Salt
- 1/2 c. Vegetable oil
Directions
- Mix chickpea flour with a little bit of water at a time, till you have thick batter. Add in salt and garlic pwdr. Put a skillet over a low heat and heat oil. Drop 1/2 tsp. of batter at a time into the oil. When it turns golden, it is done and with strainer pick up the besan and put it on a dry pan.
- Cut potatoes in small pcs and put them in a bowl. Chop onion up and saute/fry with 1 Tbsp. of leftover oil. Add in coriander, cumin, turmeric, and mustard powders. Add in potatoes and mix thoroughly. Add in 1/4 c. of water. Cut ginger into very small pcs and add in to the curry. While the curry is cooking, cut the tomato and add in to the pan. Put cover on. When potato feels soft, add in fried besan to the curry. Add in salt. The time you drop the potato in the pan to the time you drop the fried besan into the pan shouldn't be more then 15 min.
- As always, in Indian cooking it is the preparation which takes time, not the cooking itself. Serve hot as a side dish.
- Cuisine:"African/middle Eastern"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 4 servings | |
| Calories 374 | |
| Calories from Fat 252 | 67% |
| Total Fat 28.54g | 36% |
| Saturated Fat 2.24g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 888mg | 37% |
| Potassium 667mg | 19% |
| Total Carbs 27.36g | 7% |
| Dietary Fiber 4.6g | 15% |
| Sugars 4.45g | 3% |
| Protein 4.56g | 7% |
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