Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
875
Calories
24g
Protein
16g
Fat
161g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- 1 1/3 lb. russet potatoes, peeled and quartered
- 1/2 cup water
- 2 Tbs. canola oil
- 1 small yellow onion, diced
- 1 garlic clove, minced
- 1 tsp. garam masala
- 1/8 to 1/4 tsp. cayenne pepper
- 3/4 tsp. ground coriander
- 3/4 tsp. ground ginger
- 1 1/4 tsp. kosher salt
- 1 cup frozen peas, thawed
- 3 Tbs. minced fresh cilantro
- 1 Tbs. fresh lemon juice
- 1/4 cup canola oil
- 2/3 cup water
- 2 cups all-purpose flour
- 1 tsp. kosher salt
- 1/2 tsp. baking powder
- 1/4 cup cornstarch dissolved in 1/2 cup water
- Canola oil for frying
- Cilantro-mint chutney for serving (see related
- recipe at right)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes