Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
658
Calories
18g
Protein
16g
Fat
110g
Carbs
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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | 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
- =
- 250 g fresh bean sprouts
- 1/2 cup chick pea flour
- 1/2 cup self-raising flour
- 1 teaspoon salt garlic, crushed
- 1 clove fresh ginger, finely grated
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon water
- 1/2 cup oil for deep frying
- =
Directions
1
Wash bean sprouts thoroughly and drain well. Remove the roots. To make the batter, add all the other ingredients. Mix well. Add in bean sprouts. In a frying pan, heat oil. Scoop spoonfuls of the mixture and drop in the hot oil. Cook until golden brown and crisp. Drain on absorbent paper to remove excess oil. Serve hot.
Recipe sourced from
fandom