Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mango | 1 cup diced (165g) | 99 |
| Salt | 1 tsp (6g) | 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
- =
- 10 medium-sized potatoes
- 2 1/2 tsps red chilli powder
- 1 tsp mango powder
- 1 tsp coriander powder
- Oil for deep frying
- Salt to taste
- =
Directions
Peel and halve the potatoes.
Salt the halves and deep fry on a low flame.
Poke with a knife to see if they are tender.
If done, take out and cool for five minutes.
Then using the palm of your hand, flatten out the potatoes on the rolling board with a light hand.
Before serving, deep fry on a high flame till a golden colour.
Garnish each tuk with a little red chilli powder, mango powder, coriander powder and a few drops of heated oil.
Serve hot.