Onion Bhajees - 21g Carbs, 4g Fiber
Recipe By:
Serving Size: 3
Preparation Time :0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Low Fat (Less than 20%) - Vegan
1 cup chickpea flour -- (gram flour) (4 1/2 oz)
2 tsp ground cilantro -- or coriander
1 tsp ground cumin
1 pinch cayenne pepper
salt
1 oz tepid water
To deep-fry: -- canola oil
1 onion -- finely chopped
1 tbsp chopped fresh cilantro -- (optional)
1. Preheat the oven to 300 F. Sift the chickpea flour into a bowl with the
ground cilantro, cumin, and cayenne. Add the salt, then pour in the tepid
water and stir to make a batter.
2. Heat some oil in a deep-fryer or large saucepan. Stir the chopped
onion, and the fresh cilantro if you are using this, into the batter,
then, when the oil is hot, drop teaspoonfuls of the mixture into the pan
and fry, in batches, for about 5 minutes, until they are really crisp and
the onion is cooked through. Turn them so they brown evenly.
3. Drain the bhajees on paper towels and eat right away while they're hot
and crisp.
Serves: 2 - 4
These are lovely served as a starter, but they also make a filling meal
served with some plain rice, chutney, and perhaps a raita (yogurt based
sauce).
Cuisine: "Indian"
Source: "30 Minute Vegetarian by Rose Elliot, 2013"
S(Formatted by Chupa Babi): "Oct 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 131 Calories; 2g Fat (15.1%
calories from fat); 8g Protein; 21g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 23mg Sodium
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat
Recipe By:
Serving Size: 3
Preparation Time :0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Low Fat (Less than 20%) - Vegan
1 cup chickpea flour -- (gram flour) (4 1/2 oz)
2 tsp ground cilantro -- or coriander
1 tsp ground cumin
1 pinch cayenne pepper
salt
1 oz tepid water
To deep-fry: -- canola oil
1 onion -- finely chopped
1 tbsp chopped fresh cilantro -- (optional)
1. Preheat the oven to 300 F. Sift the chickpea flour into a bowl with the
ground cilantro, cumin, and cayenne. Add the salt, then pour in the tepid
water and stir to make a batter.
2. Heat some oil in a deep-fryer or large saucepan. Stir the chopped
onion, and the fresh cilantro if you are using this, into the batter,
then, when the oil is hot, drop teaspoonfuls of the mixture into the pan
and fry, in batches, for about 5 minutes, until they are really crisp and
the onion is cooked through. Turn them so they brown evenly.
3. Drain the bhajees on paper towels and eat right away while they're hot
and crisp.
Serves: 2 - 4
These are lovely served as a starter, but they also make a filling meal
served with some plain rice, chutney, and perhaps a raita (yogurt based
sauce).
Cuisine: "Indian"
Source: "30 Minute Vegetarian by Rose Elliot, 2013"
S(Formatted by Chupa Babi): "Oct 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 131 Calories; 2g Fat (15.1%
calories from fat); 8g Protein; 21g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 23mg Sodium
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat
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