パコラ、油吸わない魔法の粉で揚げるかき揚げ《卵、小麦粉不使用》
Hello! Today, I will introduce the food for vegetarian. I going to make “Pakora” with seasonal onions. What is the “Pakora” ? I will explain about
it in the video, so please watch this video to the end. Pakora is the food like Japanese Kakiage(mixed
vegetables tempura). Ingredient One seasonal onion[shred] I use a little bigger one in this video. Of course, you can use usual one. Besan(chickpea flour) [tbsp3~4]
Today I add it tbsp3. Besan is high in protein, healthy and does
not absorb much oil when fried. It doesn’t fall apart like a Kakiage when
put in oil, so you can make it without making mistakes. Salt[a little] I want to make it light taste so I add it 2 scoops with this spoon. Turmeric[tsp1/2]
I bought it in Costco. you don’t have to add it too much. Cumin seeds[tsp1/2]
Do you know cumin seeds? This is a type of spice. Speed is the most important thing in making
Pakora, so let’s prepare the oil. Any oil can be used. I usually use rice oil. Heat the oil. Mix the ingredients in the bowl while heating
the oil. Seasonal onions have much water, so mix them
just before frying. If you mix it early, water will come out from
onions. I don’t put in any eggs so it’s a completely
vegetarian dish. It’s very good for your health. Mix the ingredients with a hand. If you mix it early, water will come out from onions. so mix them
just before frying. Heat oil from 180 degrees to 200 degrees. Water of onions will bring the ingredients
together. when you can make some lumps with the ingredients,
the dough is complete. Let’s fry them!! Besan is very sticky, so please be careful
to shape them. After adjusting the shape, put in oil and
fry. The pan which I’m using now is small, so it
seems that only three can be fried at once. It’s
really easy right? It doesn’t fall apart when put in oil. They cooked quickly because it is fried high
heat. Turn over after 30 seconds. Fry them until both sides are golden brown. When both sides are golden brown, take them
out of the oil. it is fried crispy like this. The point is “not to absorb much oil” and
“not to get dirty”. They cooked quickly because it is fried high
heat. It’s very fast. Done!!!
パコラは日本のかき揚げのような料理です。
ネパール、インド、バングラデシュ、パキスタンなど東南アジアで食べられるのが一般的！
豆の粉《ベイスン》を衣にしてあげるのは一般出来です。
豆の粉もひよこ豆だったり、レンズ豆だったりします。
今回は一般的に手に入りやすいひよこ豆のベイスン使ってます。
日本でも今は簡単に手に入ります。
素早く出来て美味しです。
材料
2人分
新玉 大一個
ベイスン 大匙3〜4杯
塩 少々
ターメリック 小さじ1
クミンシード 小さじ1／2【無くてオッケー】
そのほかに揚げ油を準備して下さい。
作り方
①玉ねぎは千切りにします。
②揚げ油を180℃ 〜200℃に温めます。
③①に残り材料加えて手で混ぜ合わせます、玉ねぎから水分が出てかきまとまったら素早く揚げます。
★混ぜてから長くおくと水分が出過ぎるので少しベイスンを足して調整して下さい。
豆の粉なので高タンパクでヘルシーです。
⏬のベイスン【ベサンと言うときも】リンク貼ってあります。
#パコラ #新玉ねぎ #新玉ねぎのかき揚げ #ベジパコラ #ベジタリアン料理 #ヨギニ料理 #卵と小麦粉不使用 #iphoneで編集 #imovieで編集 #yogifood #ネパール料理