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Add coconut oil and mustard seeds and fry until popping sounds are heard. Then add the fennel and cumin and temper until fragrant. add garlic, ginger and onion and fry until onion is translucent. Add the cauliflower, carrots, turmeric, coriander powder and salt and fry for five minutes. Finally, add the peas and water, stir then cover and allow the water to reach a boil. Uncover and let it reduce until dry.
Preheat oven to 392°F and line a baking tray with Silpat or baking paper.
Using a scissors, cut your eight wrappers right down the middle until you obtain 16 half-moons. Dip each half into water for 10 seconds and remove, it will still be hard but will soften as you fill it. Lay it down on a towel and place a spoonful of mixture in the middle, making sure any big cauliflower pieces are broken up. Lift the left side of the half moon over the filling, then repeat with the right, sealing the wrapper (and moistening with extra water if necessary).
Sprinkle tops with black sesame seeds then bake for 10 minutes.
To Make the Chutney: Blend all ingredients until smooth.
This recipe has the following nutrient totals:
Protein 12.4 g
Carbohydrates 62.5 g
Iron 0.23 mg
Fiber 16.8 g
Calcium 23.5 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.