Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Wheat | 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
- 1 teaspoon active dry yeast
- 1 cup warm water
- 2 cups wheat flour
- 2 teaspoons powdered milk
- 1 teaspoon salt
- Oil
- Tomatoes , chopped
- Onions , chopped
- Red and green bell peppers , chopped
- Yaji ( chile flakes or powder) to taste
- Salt to taste
Directions
Combine the yeast and warm water. Let rest for 5 minutes to activate the yeast.
Combine the flour, milk powder, and salt in a bowl. Stir in the yeast mixture to get a very thick and smooth batter .
Cover the bowl, and let the mixture rise for 1 hour.
Heat a skillet over medium heat, and add a thin coating of oil.
Scoop some batter into the skillet, and use the scoop to spread it into a circle.
Cook the gurasa until golden on the bottom. Flip it and cook until golden on the other side.
Remove the gurasa, and repeat the cooking process until you use up the rest of the batter.
Toss together the tomatoes, onions, peppers, chile powder, and a dash of oil. Season to taste with salt if desired.
Cut or tear the gurasa into pieces, and serve with the vegetable salad.