Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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
- Mungdal : 100 gm
- Salt : 1½ tsp.
- Curd : 200 gm
- Red chilly powder : 1 tsp.
- Red chilly (sabut and dry) : 2
- Dhaniya : 1 tsp.
- Kari patta : 3-4
- Haldi : 1 pinch
- Soda : a pinch
- Oil for frying pakories : 2 cup
- Mustard seeds (motti) : ½ tsp.
- Oil (for tadka) : 2 tbsp.
Directions
Soak the dal for 5-6 hours.
Strain it and grind in a grinder.
Strain the curd through a strainer.
Add 1tsp salt, ½ tsp. red chilly powder, ½ tsp. dhaniya, 2 tsp.
mungdal paste and haldi. Mix well and keep aside.
Now take the dal and add ½ tsp salt, ½ tsp. red chilly powder, ½ tsp.
dhaniya and soda. Mix well.
Heat oil in a kadahi and fry pakories of small size to a golden brown color.
Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta.
Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes.
Finally put the tadka of red chilly powder. Serve hot it with Shahi Gatte and Missi Roti.
Category:Indian Recipes
Category:Rajasthani
Category:Rajasthani Vegetarian