Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- 2 medium-sized onions , chopped
- 1 thumb-sized piece of ginger
- 570 ml boiling water
- Salt to taste
- Turmeric powder
- Panch puran (optional)
- 300 grams rice flour
- 120 grams ground rice
- Chopped coriander (optional)
- Water
Directions
Blend the onions, ginger, and garlic, then add them to a saucepan with the boiling water.
Season the mixture with salt and turmeric powder. Optionally incorporate panch puran.
Stir plain flour, rice flour, and/or ground rice into the saucepan, forming a spongy, soft paste.
Once the paste is fully cooked, remove it from the saucepan and let it cool.
Knead the paste on a floured surface until it comes together into a dough .
Flatten or roll out the dough, then cut out pieces.
Deep fry the dough pieces in hot oil, then drain and serve.