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Add a photoServings: 2
Ingredients
- 1 Tbsp. Besan
- 1 c. Potato peels, firmly packed
- 1 Tbsp. Vegetable oil
- 1 Tbsp. White poppyseeds
- 1/8 tsp Salt
- 1 x d Cayenne
Directions
- Put besan in a paper bag & add in potato peels. Close the bag tightly & shake till the peels are proportionately coated.
- Heat oil in a large skillet over medium-low heat. Add in poppyseeds & saute/fry gently till lightly browned. Add in salt & cayenne. Add in the peels & fry till they are a medium-brown & crisp. Stir constantly: this will take anywhere up to 15 min. Remove from heat & serve warm or possibly at room temperature.
- Bengal Region"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 2 servings | |
| Calories 200 | |
| Calories from Fat 123 | 62% |
| Total Fat 13.91g | 17% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 159mg | 7% |
| Potassium 513mg | 15% |
| Total Carbs 16.38g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 0.31g | 0% |
| Protein 3.68g | 6% |
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