Monday, November 4, 2019

Ribbon Pakora 【米豆脆条】


I have always make a point to make some traditional treats for Diwali every year during the Diwali season. This year it is Ribbon Pakora and Besan Ladoo. 
1 杯 的籼米 (非糯性长米)
1/2 杯的 鹰嘴豆粉 Chickpea flour (Besan)
1/2 杯 的 烤香的黑鹰嘴豆粉 Roasted Bengal gram/chana dal flour (Sattu flour) 可用 鹰嘴豆代替
1 小勺 或适量 食盐
1 小勺的 辣椒粉 可无
2 小勺的 姜蒜茸 
2小勺 的芝麻
2 小勺的 香芹籽 Carom seeds (Ajwain)
1 大勺 的酥油 Ghee/Clarified butter 或 食油

1 cup of long grain rice (I used the mixed of Basmati & Jasmine)
1/2 cup of Chickpea flour (Besan)
1/2 cup of Roasted Bengal gram/chana dal flour (Sattu flour)
1 tsp of salt (a little more if you like it saltier)
1 tsp of Red Chili Powder  Optional
2 tsp of Sesame seeds
2 tsp of Carom seeds (Ajwain)
1 tbsp of Ghee/Clarified butter OR cooking oil

1. 先把米洗净后泡水一个晚上,泡到米用手指一捏就断开即可。把米沥干装到搅拌机或破壁机里。

2. 把姜蒜茸和半杯水或足够的水倒入破壁机内把米粒搅拌成糊状。

3. 取一个大盆把鹰嘴豆粉和烤鹰嘴豆粉、食盐、辣椒粉、芝麻和香芹籽拌匀。

1. Clean and soak the rice overnight until it the rice is easily broken into half by pinching between two fingers. Drain and place the rice in a blender/mixer.

2. Add the ginger and garlic paste and 1/2 cup of water (or just enough water) to blend the rice into a smooth paste.

3. Mix the Chickpea flour (Besan) and Roasted Bengal gram/Chana dal flour (Sattu flour) with salt, Chili powder, sesame seeds and carom seeds.

4. 把拌匀的粉加到破壁机里,加入酥油后低速搅拌几秒钟成棉絮状,倒出到案板上揉成一个软面团。

5. 把模具洗净内部抹油,装上扁平嘴,你也可以用挤花饼干枪做这款脆饼。取一个拳头大的面团,揉成粗条状后塞到模具里,把模具锁稳。

6. 锅里中火热上两寸食油,把粉团挤成带状入锅炸,可以一边挤一边慢慢旋转模具避免脆条打太多折子而炸不酥。把酥条炸个两分钟至金黄色即可捞出滴干油,冷却装到密封的罐子里。


4. Add the mixed flour into the mixer, add a table spoon of ghee or oil and run the mixer at low until it is roughly mixed. Take the mixture out and knead into a smooth soft dough.

5. Clean and oiled the mold (you can also use a cookie press) and insert the flat hole disc in the mold, break a part of the dough about the size or a fist, roll it into an oblong log and insert it into the mold. Twist and lock the mold.

6. Heat up about 2 inches of oil in a frying pan/wok at medium heat. Press and twirl the mold to form a flat ribbon shape of dough into the hot oil. Fry for 2 minutes until golden brown in color. Drain and let cooled. 

Keep in air tight container once it is completely cooled, you can store this Pakora for as long as 2 weeks.


No comments:

Post a Comment