Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 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 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | 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
- =
- all-purpose flour - 200 g
- salt - 2 teaspoons (12 g)
- water - 3 cups
- butter or margarine - 2 tablespoons (30 g)
- tomato paste - 2 tablespoons (30 g)
- chicken broth - 400 g
- chicken meat (cooked) - 175 g
- black pepper - 1 teaspoon (2 g)
- red pepper - 3 g
- lemon juice - 2 tablespoons (30 g)
- =
Directions
Sift flour in large saucepan. Add salt and 1 2/3 cups of water, blending well. Set aside. Put 2 1/2 of water in a saucepan. Bring to boil. Stir into flour-water mixture stirring constantly. Pour in a shallow pan 25 cm (1 inch) in diameter; cool. Cut into 2 cm (3/4 inch) cubes. Set aside. Melt margarine in a saucepan. Stir in flour blending well. Brown lightly for 5 minutes stirring occasionaly. Add 1 2/3 cups of water and tomato paste, mix well. Simmer gently for 5 minutes. Add chicken broth and diced chicken; stir. Season with salt and spices. Stir in lemon juice. Bring to boil and simmer gently for 5 minutes. Serve hot with cold batter.