vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Kachauri (Lentil Croquettes)
From Banquets of the nations, 1911
Serves 4
Serve hot in winter and cold in summer.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
703Calories
14 gProtein
38 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories703 kcal
Protein14 g
Carbohydrates38 g
Fiber0.7 g
Sugars0 g
Total Fat55 g
Saturated Fat32 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol161 mg
Sodium593 mg
Potassium582 mg
Calcium51 mg
Iron4.4 mg
Magnesium67 mg
Phosphorus225 mg
Zinc2.3 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Choline0.1 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 145. The excerpt below is the record exactly as published.
kachauri (lentil croquettes), rice, and chutnies. Kachauri. (Lentil Croquettes.) Make some cakes the same as in " Puri," but not so large. Steep some lentils overnight, first washing them thoroughly, then boil in the water they were steeped in. Fry a chopped onion in boiling ghee till nicely coloured ; strain the lentils and mix with the fried onions and ghee ; season with some ground cinnamon, coriander, pepper, 357 BANQUETS OF THE NATIONS and salt
Cook this with the app: pantry check, scaling, and the assistant.