4 Serves
480 Mins
Soak the karamani in water for 4 to 5 hours or overnight, then drain thoroughly.
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Vitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
19 µg / 400 µgCalcium
40 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
41 mg / 1,250 mgPotassium
255 mg / 4,700 mgSodium
598 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 gUsing a food processor, coarsely grind the dried red chillies and fennel seeds, then set aside.
In the same food processor, grind the soaked karamani to a coarse consistency, ensuring it is not a fine paste.
Transfer the ground karamani to a bowl and mix in the salt, chopped onions, ginger garlic paste, curry leaves, finely diced carrots, and the previously ground red chilli and fennel seed mixture.
Heat the cooking oil in a kadai or deep-frying pot over medium heat.
Take a small portion of the batter, shape it into a round patty with your palm, and use your finger to create a small hole in the center.
Carefully drop the patties into the hot oil and deep-fry until golden brown and crispy on both sides, then drain on paper towels.
25
g139
g46
g
