Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
219
Calories
6g
Protein
1g
Fat
49g
Carbs
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Tamarind | not in our table | 0 |
| Coriander | not in our table | 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
- 10 flat, crisp puris
- ½ cup boiled potato (aloo), cubed
- 3 tbsp tamarind chutney
- 3 tbsp coriander chutney
- ½ tsp cumin seed (jeera)
- Salt
- ½ tsp red chile pepper (lal mirchi)
- ½ cup chopped onion
- 1 cup fine sev
Directions
1
Arrange the puris on a plate, and make a hole in the center of each puri.
2
Fill with a few chopped boiled potato cubes.
3
Add about ¼ tsp of tamarind and green chutneys in each. Sprinkle with cumin powder, salt, red chilli powder.
4
Sprinkle finely chopped onions over top, then generously sprinkle sev all over the puris.
5
Garnish with finely chopped coriander.
6
Serve fresh.
Recipe sourced from
wikibooks