By J Smartt
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1968) Heat-labile growth inhibitory factors in beans (Phaseolus vulgaris). I. , 94, 203-10. V. and Belavady, B. (1980) Unavailable carbohydrates of commonly consumed Indian foods. J. Sci. , 31, 194-202. Kritchevsky, D. (1977) Diet and cholesterolemia. Lipids, 12, 49-52. E. (1966) Toxic substances associated with seed proteins, in World Protein Resources. Advanced Chern. Series no. 57, pp. 178-94. E. (1973) Antitryptic and other antinutritional factors in legumes, in Nutritional Improvement of Food Legumes by Breeding, (ed.
There are two types of bundi. One is a salted version (salt added to the batter) and the other is a sweetened variety (the fried product is dipped into a sugar syrup for a few minutes). The sweetened variety is usually moulded into balls by hand and is known as bundi laddu. 5-15 em) is the normal range) and are used in many religious functions. 5-5 em) diameter) balls. Fat added to such preparations can either be butter or partially hydrogenated vegetable oils. Laddu has an excellent shelf-life and can last from a few days to a few months.
The potatoes with seasonings are made into balls which are dipped into the thin batter and deep-fat fried in cooking oil for a few minutes. Pakoda is also a deep-fat fried product where the chickpea flour (eight parts) and rice flour (one part) is used to make a thin batter. The fillings are numerous and include raw onion rings, thin slices of potatoes, several vegetables such as cauliflower, cabbage, green chillies, sliced tomatoes, spinach, radishes, etc. either singly or in combination. Among these products, sev and chakli have an excellent shelf-life if properly stored (2-3 weeks).