Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| 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
- =
- 4 large potatoes, peeled and cut into fingers
- 1 tsp. chili powder
- 1/2 tsp. cumin seeds (jeera) powder
- Salt to taste
- Oil for deep frying
- Lemon wedges to serve
- =
Directions
Parboil the potatoes in salted water for 5 to 7 minutes. Drain and keep aside.
Mix together the chili powder, cumin seed powder, and salt in a small bowl. Keep aside.
Deep-fry the potato fingers in hot oil over a medium flame till they are crisp. Drain on absorbent paper and sprinkle the masala mixture on top.
Serve hot with lemon wedges and ketchup.
Preparation time: 20 minutes