Cabbage, Carrot, and Potato Pakoras
An unusual dish made from everyday ingredients — great for breakfast, lunch, or dinner. A time-honored Indian recipe with no meat, fish, or eggs.
Gaura Hari das
Recipe author
Cabbage, Carrot, and Potato Pakoras
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 3 %
2 g
Fats 82 %
55 g
Carbohydrates 15 %
10 g
522 kcal
GI:
44
/
0
/
56
- Step 1: Cut the cabbage, potatoes, and carrots into small pieces and boil them until half-cooked. Don't pour out the cooking water — drain the vegetables in a colander and let them cool a bit, but keep that water. Step 2: Add salt, flour, spices, and baking soda to the boiled vegetables and mix well. Step 3: Add the warm (not hot) cooking water to the vegetable-and-flour mixture a little at a time, until you have a thick batter — about the consistency of thick sour cream or ground meat. Step 4: Heat the oil in a wide, deep pot. Step 5: Scoop up spoonfuls of the batter with a tablespoon and drop them into the hot oil. Fry for 5–7 minutes, turning, until done. Serve alongside any dish. Enjoy!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Wheat flour - 325 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Baking soda - 0 kcal/100g
Similar recipes
Related and additional categories: