Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Season the vegetables. Toss the vegetables with the chilli, spices and salt and squeeze for 45 seconds until they soften.
- 2
Bind. Stir in the besan, cornflour and baking powder, then just enough water to make a sticky mass.
- 3
Make the chutney. Blend the coriander, mint, chilli, lime, sugar, salt and water.
- 4
Heat the oil. Heat 4 cm of oil to 185 °C.
- 5
Fry. Fry heaped spoonfuls, 5 at a time, for 1.5-2 minutes a side until deep golden.
- 6
Serve. Drain and serve hot with the chutney.
Storage
Best fried and eaten the same day. Cool leftovers, refrigerate within 2 hours and eat within 2 days, re-crisped in a 200 °C oven for 6-8 minutes until piping hot.
EU nutrition claims
- Low saturated fat: 1.1 g saturated fat per 100 g, 3.9% of energy (limits ≤ 1.5 g and ≤ 10%)
- Source of fibre: 1.7 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 114 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.1 g per serving
2.2 % of the 50 g daily maximum · 4.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large mixing bowl
- small bowl
- deep heavy pan or Dutch oven
- cooking thermometer
- 2 tbsp
- slotted spoon
- wire rack over a tray
- small blender
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 303 kcal |
| Protein | 7.2 g |
| Carbohydrate | 32 g |
| of which sugars | 5.8 g |
| of which free sugars | 1.1 g |
| Fat | 17 g |
| of which saturates | 1.3 g |
| Fibre | 5.1 g |
| Salt | 1.19 g |
Protein per 100 kcal
2.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
