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 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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
- 2 pounds cauliflower cut into bite sized pieces
- ¼ cup yogurt
- 1 cup chickpea flour
- ¼ teaspoon baking powder
- ½ teaspoon cumin seed
- ¼ teaspoon red chili powder
- ¼ cup water
- 1 teaspoon salt
- oil for deep frying
Directions
In a bowl mix all ingredients except cauliflower then dip cauliflower in the batter covering completely.
Heat oil in a wok over medium heat and when hot add cauliflower pieces and fry cauliflower until brown.
Remove and drain on paper towels.
Category:Cathy's Recipes
Category:Vegetarian Appetizer Recipes
Category:Cauliflower Recipes
Category:Yogurt Recipes
Category:Chickpea flour Recipes