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Luchi Bhaja (Wheaten Flour Cakes)
From Banquets of the nations, 1911
Serves 2
These fried cakes are a perfect accompaniment to various dishes.
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
158Calories
1 gProtein
10 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories158 kcal
Protein1.4 g
Carbohydrates9.7 g
Fiber0 g
Sugars0 g
Total Fat13 g
Saturated Fat7.5 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.5 g
Cholesterol38 mg
Sodium0.6 mg
Potassium17 mg
Calcium2.8 mg
Iron0.7 mg
Magnesium3.5 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate20 mcg
Choline0 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 102. The excerpt below is the record exactly as published.
Luchi Bhaja. (Wheaten Flour Cakes.) Make a dough of flour, water and ghee
Cook this with the app: pantry check, scaling, and the assistant.