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Deep Fried Vegetables with Tomato Dip Recipe
|Chickpea flour/Self-rising flour||250 Milliliter (1 Cup)|
|Chili powder||1⁄2 Teaspoon (2.5 Milliliter)|
|Baking soda||1⁄2 Teaspoon (2.5 Milliliter)|
|Water||1⁄2 Cup (8 tbs)|
|Pureed tomatoes||250 Milliliter (1 Cup)|
|Plain yogurt||310 Milliliter (1 1/4 Cup)|
|Ground cumin||1⁄4 Teaspoon (1 Milliliter)|
|Parsley||15 Milliliter, chopped (1 Tablespoon)|
|Potato||1 , peeled and sliced|
|Eggplant||1 , peeled and thinly sliced|
|Onion||1 , sliced|
|Green pepper||1 , seeded and sliced|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Calories 530 Calories from Fat 165
% Daily Value*
Total Fat 19 g29.1%
Saturated Fat 3.7 g18.6%
Trans Fat 0 g
Cholesterol 10.1 mg
Sodium 327.8 mg13.7%
Total Carbohydrates 72 g24%
Dietary Fiber 15.3 g61.1%
Sugars 23.2 g
Protein 22 g44.8%
Vitamin A 34.4% Vitamin C 116.6%
Calcium 18.1% Iron 34.4%
*Based on a 2000 Calorie diet
1 For the dip, In a serving bowl, combine all the dip ingredients.
2 Mix well to blend.
3 For the batter, in a bowl, combine flour, chili powder and baking soda.
4 Add in sufficient water and whisk to make a smooth batter.
5 Dip all the vegetables in the batter and coat evenly.
6 In a frying pan, heat the oil.
7 Gently fry all the batter-coated vegetables in small batches.
8 Drain well on paper towels.
9 Serve at once along with the prepared tomato dip.