Try this Dry Aloo Chaat recipe, or contribute your own.
Suggest a better descriptionDo not peel potatoes. Cool and chop into chunks. Clean and break cauliflower in medium sized florets. Dip in boiling hot water for 5 minutes. Drain and keep aside. Heat oil in a heavy pan. Fry chunks of potato and cauliflower some at a time. Fry to a crisp golden brown. Drain and keep on kitchen paper to soak excess oil. Take all ingredients in a large bowl. Add fried piece of potato and cauliflower. Toss with a fork till pieces are well coated with seasoning. Serve immediately. Making time: 20 minutes. Makes: 2 servings bowl Shelflife: Best fresh
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Serving Size: 1 Serving (289g) | ||
Recipe Makes: 1 servings | ||
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Calories: 228 | ||
Calories from Fat: 166 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.4g | 25 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 234.6mg | 8 % | |
Potassium 809.3mg | 21 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 6.6g | 27 % | |
Sugars, other 7.8g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 228
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