Directions:
- Heat the olive oil in a frying pan over a medium heat and gently fry the onions until soft. Add the turmeric and curry powder and cook for 2 minutes more.
- Add the eggplant, carrot and potato and cook for 3 minutes, until the vegetables begin to soften.
- Put the gram flour and salt into a large mixing bowl and season with freshly ground black pepper. Slowly add enough water to give a batter consistency, stirring to keep the mixture smooth.
- Add the cooked vegetables and the chopped spinach.
- Heat the oil in a deep fat fryer or work to 375F and drop in scant tablespoons of the batter mixture. Cook until puffed up and golden brown.
- Drain on kitchen paper and serve hot with. These are especially nice served with yoghurt and cumin dip.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.93 Kcal (393 kJ) | ||
| Calories from fat | 33.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.69g | 6% | |
|---|---|---|---|
| Sodium | 360.41mg | 15% | |
| Potassium | 159.58mg | 3% | |
| Total Carbs | 13.79g | 5% | |
| Sugars | 2.01g | 8% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 2g | 4% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.9mg | 5% | |
| Calcium | 47.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 111.66 Kcal (467 kJ) | ||
| Calories from fat | 39.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.39g | 6% | |
|---|---|---|---|
| Sodium | 428.43mg | 15% | |
| Potassium | 189.7mg | 3% | |
| Total Carbs | 16.39g | 5% | |
| Sugars | 2.39g | 8% | |
| Dietary Fiber | 3.21g | 11% | |
| Protein | 2.38g | 4% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.1mg | 5% | |
| Calcium | 56.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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