In a bowl put the besan and half the water, and stir until it becomes a thick batter. Beat hard for 5 minutes, gradually add the rest of the water, and leave to swell for 30 minutes. Add salt, pepper and Garam Masala and beat again.
Wash peel and slice the onion and potaoes.
Wash and pat dry the spinach leaves.
Heat oil until smoking hot, dip the vegetables in the batter and deep fry until golden brown.
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|Serving Size: 1 Serving (449g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1017 (74%)|
|Amt Per Serving||% DV|
|Total Fat 113g||151 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 16.5g|
|Polyunsanturated Fat 83.1g|
|Cholesterol 0mg||0 %|
|Sodium 344mg||12 %|
|Potassium 1477.9mg||39 %|
|Total Carbohydrate 76.3g||22 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 64.3g|
|Protein 17.7g||25 %|
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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: 1373
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