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Aloo Bhorta Shorshayer Tel Diye
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10 mins Cooking Time
1
Serving
Diversity score
Grains, root and tubers
Dairy
Vegetables
Eggs
Meats & Fish
Fruits
Nuts & Seeds
Pulses
Green Leafy Vegetables
Vitamin A Rich Fruits and Vegetables
Diversity Score defines how nutritionally diverse your food is. It reflects the concept that increasing the variety of foods in the diet helps to ensure adequate intake of essential nutrients.
Grains, root and tubers
Dairy
Vegetables
Eggs
Meats & Fish
Fruits
Nuts & Seeds
Pulses
Green Leafy Vegetables
Vitamin A Rich Fruits and Vegetables
Sources of Calories
Protein
6%
Carbs
50%
Fats
45%
This gluten free, lactose free, antioxidant rich, no added sugar, zero trans fat and no dairy dry vegetable recipe is sure to stimulate your tastebuds. The popular vegetarian and vegan bengali recipe is a perfect dinner and lunch main course dish. The recipe goes perfectly with roti, chapati with oil, til paratha with butter or gluten free methi paratha.
Ingredients
- 1/4 Cup Boiled Mashed Potato
- 1/4 Cup Julienne Onion
- 1/2 Tsp Green Chilli Paste
- 1/2 Tsp Chopped Garlic
- 1 No. Red Chilly
- 1/4 Tsp Cumin Seeds (Jeera)
- 1/2 Tsp Salt
- 1 Tsp Mustard Oil
Method
Preparation
Step 1
Take a frying pan and heat mustard oil
Step 2
Add 1 dried red chilly, jeera, chopped garlic, julienne onion and sauté
Step 3
Once the onions turns golden brown, add green chilli paste, mix and keep aside
Step 4
Take a mixing bowl, add the mashed potatoes and the previously sautéed tempering
Step 5
Mash all the ingredients with a masher and add salt
Step 6
Make sure all the ingredients are mixed properly, transfer to a serving bowl
Step 7
Garnish with coriander leaves
Step 8
Serve with dal and rice
Print
Aloo Bhorta Shorshayer Tel Diye
10 mins Cooking Time
1
Serving
Diversity score
Sources of Calories
Protein
6%
Carbs
50%
Fats
45%
This gluten free, lactose free, antioxidant rich, no added sugar, zero trans fat and no dairy dry vegetable recipe is sure to stimulate your tastebuds. The popular vegetarian and vegan bengali recipe is a perfect dinner and lunch main course dish. The recipe goes perfectly with roti, chapati with oil, til paratha with butter or gluten free methi paratha.
Ingredients
- 1/4 Cup Boiled Mashed Potato
- 1/4 Cup Julienne Onion
- 1/2 Tsp Green Chilli Paste
- 1/2 Tsp Chopped Garlic
- 1 No. Red Chilly
- 1/4 Tsp Cumin Seeds (Jeera)
- 1/2 Tsp Salt
- 1 Tsp Mustard Oil
Method
Preparation
Step 1
Take a frying pan and heat mustard oil
Step 2
Add 1 dried red chilly, jeera, chopped garlic, julienne onion and sauté
Step 3
Once the onions turns golden brown, add green chilli paste, mix and keep aside
Step 4
Take a mixing bowl, add the mashed potatoes and the previously sautéed tempering
Step 5
Mash all the ingredients with a masher and add salt
Step 6
Make sure all the ingredients are mixed properly, transfer to a serving bowl
Step 7
Garnish with coriander leaves
Step 8
Serve with dal and rice
Allergies
Food Additives
Mustard
Red Chilli
Garlic
NUTRITION FACTS
Approximate values
Serving Size
Medium Bowl(90gm)
Amount Per ServingCalories
103
kcal
% Daily Value *
Total Carbohydrate 12gm
4.3%
Dietary Fiber 2gm
8.0%
Protein 2gm
3.2%
Total Fat 5gm
6.6%
*Percentage Daily Values are based on a 2000 calorie diet.
Disclaimer: Nutrition information is based on standard serving sizes and recipes as prepared by Fitterfly. Actual nutritional values may vary because of variations in portion size or recipes, continuous data changes by these sources, changes in growing seasons, or differences in the sources of ingredients. We may update this information from time to time and change the way we calculate Nutrition data. 2,000 calories a day is used for general nutrition advice, but calorie needs vary based on multiple factors. For some ingredients, nutrient information is not available and they may not reflect accurately in the Label. Please consult your doctor or a Registered Dietitian if you are on a medically restricted diet.
Reference: Indian Food Composition Tables 2017, National Institute of Nutrition; Nutritive Value of Indian Foods 2016, National Institute of Nutrition (Indian Council of Medical Research)
How long would it take burn 103 kcals ?
- Walking (3 mph ) 30 minutes
- Running (6 mph ) 18 minutes
- Bicycling 14 minutes
Values estimated based on person weighing 60 kgs.
Allergies
Food Additives
Mustard
Red Chilli
Garlic
NUTRITION FACTS
Approximate values
Serving Size
Medium Bowl(90gm)
Amount Per ServingCalories
103
kcal
% Daily Value *
Total Carbohydrate 12gm
4.3%
Dietary Fiber 2gm
8.0%
Protein 2gm
3.2%
Total Fat 5gm
6.6%
*Percentage Daily Values are based on a 2000 calorie diet.
Disclaimer: Nutrition information is based on standard serving sizes and recipes as prepared by Fitterfly. Actual nutritional values may vary because of variations in portion size or recipes, continuous data changes by these sources, changes in growing seasons, or differences in the sources of ingredients. We may update this information from time to time and change the way we calculate Nutrition data. 2,000 calories a day is used for general nutrition advice, but calorie needs vary based on multiple factors. For some ingredients, nutrient information is not available and they may not reflect accurately in the Label. Please consult your doctor or a Registered Dietitian if you are on a medically restricted diet.
Reference: Indian Food Composition Tables 2017, National Institute of Nutrition; Nutritive Value of Indian Foods 2016, National Institute of Nutrition (Indian Council of Medical Research)
How long would it take burn 103 kcals ?
- Walking (3 mph ) 30 minutes
- Running (6 mph ) 18 minutes
- Bicycling 14 minutes
Values estimated based on person weighing 60 kgs.
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