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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Mustard Oil | 1 tsp (5g) yellow | 3 |
| Poppy | 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
- Poppy seeds- 100 gms Potato- 1 medium sized Mustard- 1 tsp Cumin seeds- 1 tsp Butter- to taste (start from 1 tablespoon)/ oil (mustard oil recommended) Salt- to taste Turmeric powder- 2 tsp Green chillies- to taste Chilli powder-1 tsp Water- 1 cup
Directions
1. Fry the potatoes in a separate pan and keep them aside. 2. Saute the poppy seeds at medium heat and then grind with green chillies. 3. Add oil in a deep pan (cook preferably in a nonstick pan) and once the oil gets heated add the mustard and cumin seeds. 4. Then add the poppy seed mixture and fry till golden brown. 5. Add the turmeric and chilli powder. Fry it with a closed lid at medium heat. 6. Add the potatoes and fry for 5 minutes and put the water and salt and heat till the water totally evaporates.