nepali

Radish Leaf Potato Curry with Millet Flatbread

Name: Radish Leaf Potato Curry with Millet Flatbread
Yield: 1 serving
Cuisine: nepali
Ingredients: 81 g millet flour; 204 g potato, peeled and cubed; 102 g radish leaves, chopped; 68 g onion, sliced; 5 g garlic, minced; 15 g vegetable oil; 2 g cumin seeds; 0.85 g ground turmeric; 9 g lemon juice; 1 g salt

This dish pairs millet flour with potato, peeled and cubed, radish leaves, chopped and onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Vegan Vegetarian High satiety Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

15 g Protein

109 g Carbohydrates

16 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

81g millet flour 295 kcal
204g potato, peeled and cubed 157 kcal
102g radish leaves, chopped 16 kcal
68g onion, sliced 27 kcal
5g garlic, minced 7 kcal
15g vegetable oil 133 kcal
0.85 tsp (2g) cumin seeds 8 kcal
0.43 tsp (1g) ground turmeric 3 kcal
9g lemon juice 3 kcal
0.64 tsp (1g) salt 0 kcal

Cooking instructions

millet floursalt
Knead millet flour with warm water and a pinch of salt into a soft dough; rest 10 minutes.
vegetable oilcumin seeds
Heat oil in a pan; add cumin seeds and let them sizzle.
oniongarlic
Add onion and garlic and cook until lightly browned.
potatoground turmericsalt
Add potato cubes, turmeric, and salt; stir and add a splash of water, cover and cook until potatoes are tender.
radish leaveslemon juice
Stir in chopped radish leaves and cook uncovered 3-4 minutes until wilted and the curry thickens; finish with lemon juice.
vegetable oil
Roll dough into one flatbread; cook on a hot skillet 2-3 minutes per side, brushing with a little oil; serve with the curry.