Photo: K8
Spiced kidney bean pakoras recipe
12 ingredients
10 min + 15 min
4 people
openrecipes
Pan-fried in a mix of garam masala paste, fresh coriander, onions and lemon zest, these pakoras are the ideal veggie snack.
Estimated Nutrition (whole recipe, rough)
842
Calories
30g
Protein
21g
Fat
134g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400 can of kidney beans, drained and rinsed
- g spring onion, finely chopped
- 2 tomato, finely chopped
- 100 Pataks Madras Paste
- g breadcrumbs
- 1 coriander leaves and stems, finely chopped
- tbsp lemon, zest only
- 2 salt to taste
- tbsp egg, beaten
- 1 vegetable oil for frying
- handful Patak's Brinjal Pickle, mixed with yoghurt
- 0.5 onion rings
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes