做法
- 大碗中把鹰嘴豆粉、粘米粉、印度藏茴香籽、孜然籽、压裂的香菜籽、克什米尔辣椒粉、姜黄、综合香料粉、盐与小苏打打散。逐步加冰水搅打成浓稠面糊——稠度比可丽饼面糊稍稠。
- 下洋葱片、土豆片、菠菜、青辣椒末与香菜末。轻拌使其裹糊。不要过度搅拌;蔬菜成簇地裹在面糊里,正是好 pakora 的关键。
- 深锅烧油至 175 摄氏度——一小滴面糊下锅应立刻浮起冒泡。
- 用勺把裹糊的蔬菜舀入油锅。不要一次太多,分批炸。团块应是不规则的,洋葱与土豆片伸出几角。
- 每批炸 4 至 5 分钟,中途轻翻,直到深金酥脆。捞出沥油。
- 趁热配薄荷酱(薄荷、香菜、青辣椒、酸奶、柠檬、盐打成)与罗望子酱上桌。巴基斯坦斋月的 iftar 头一道就是堆得高高的 pakora;开斋的第一口往往就是它。
Common questions
Can 巴基斯坦炸蔬菜饼(Pakora) be made ahead?
巴基斯坦炸蔬菜饼(Pakora) is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 巴基斯坦炸蔬菜饼(Pakora) spicy?
巴基斯坦炸蔬菜饼(Pakora) as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 巴基斯坦炸蔬菜饼(Pakora) vegetarian or gluten-free?
巴基斯坦炸蔬菜饼(Pakora) is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 巴基斯坦炸蔬菜饼(Pakora) to make at home?
巴基斯坦炸蔬菜饼(Pakora) is approachable for a home cook with basic stove skills — total time about 40 minutes, no special technique required.
Can 巴基斯坦炸蔬菜饼(Pakora) be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Pakora 是印巴的炸饼大类——包含洋葱 pakora、蔬菜 pakora、鱼 pakora、奶酪 pakora 等。鹰嘴豆面糊是巴基斯坦版的招牌——少了它就失了那抹金色和鹰嘴豆的醇厚。斋月里 pakora 的产量空前——家庭主妇为开斋一次炸几百个,街头摊商在日落前架起巨大的炸锅(kadhai)。这些饼也可以未炸冷冻,提前批量准备。
