indyjskie pakory z warzywami

Indyjskie pakory z warzywami

Spośród różnych kuchni świata, jakich do tej pory miałam okazję spróbować, kuchnia indyjska jest mi zdecydowanie najbliższa. Może dlatego, że w kuchni indyjskiej każde, nawet niepozorne warzywo za sprawą przypraw zamienia się w prawdziwą ucztę dla podniebienia? W Indiach jak wiadomo żyje największy odsetek wegetarian na świecie, a pomysłowość w tworzeniu smacznych dań wegetariańskich bije inne narody na głowę.

Pakora czy też pakoda to bardzo szybka do zrobienia przekąska którą możemy przygotować dla niespodziewanych gości. Mąkę z ciecierzycy rozrabiamy w niewielkiej ilości wody, mieszamy z przyprawami a potem w powstałym cieście zanurzamy wybrane warzywa i krótko smażymy w głębokim tłuszczu. To, jakich warzyw użyjemy zależy od naszych upodobań – widziałam np. pakory z ziemniakami, ze szpinakiem czy bakłażanem. Ostatnio smażę pakory z cebulą, kalafiorem i marchewką. Można użyć różnych sezonowych warzyw; w zimie sprawdzą się też mrożone.

Składniki:

  • 120g mąki z ciecierzycy
  • 1 płaska łyżka mąki ryżowej
  • 1/2 – 3/4 łyżeczki soli
  • 1/2 łyżeczki kuminu (kminu rzymskiego)
  • 1 łyżeczka przyprawy garam masala
  • 1 łyżeczka mielonej kolendry
  • 1/2 łyżeczki łagodnego w smaku chili
  • 1/2 – 3/4 łyżeczki łagodnego curry
  • około 100-140 ml wody (lub ilości pozwalającej do rozrobienia gładkiego, lejącego się ciasta)
  • 1 ząbek czosnku, przeciśnięty przez praskę i następnie posiekany
  • 1 niezbyt duża marchewka, obrana i starta na wiórki
  • 1 średniej wielkości cebula, obrana i pokrojona w krążki
  • 60g małych różyczek kalafiora
  • olej do głębokiego smażenia
  • do podania: sos miętowy, sos miętowo-jogurtowy, sos z kolendry lub keczup

Uwaga: jeśli chcemy,  aby pakory były pikantne w smaku, łagodne curry i chili zastępujemy ich pikantnymi odpowiednikami. Można też dodać kawałek zielonej papryczki chili i pół łyżeczki utartego imbiru.

Wykonanie:

  1. Do miski wsypać obie mąki i wszystkie przyprawy.
  2. Stopniowo wlewać wodę i mieszać łyżką aż do powstania gładkiego, lejącego się ciasta, odstawić na 5 minut. Ciasto powinno być dokładnie wymieszane, bez grudek.
  3. Do ciasta dodać czosnek i przygotowane wcześniej warzywa*, dokładnie wymieszać aby warzywa zostały pokryte ciastem.
  4. W niezbyt szerokim garnku rozgrzać olej, łyżką nakładać porcje ciasta (nie muszą być ani równe ani tym bardziej jednakowe) zostawiając niewielkie odstępy pomiędzy porcjami. Smażyć przez około 5 minut z każdej strony. Po usmażeniu odkładać na ręczniki papierowe aby odsączyć z nadmiaru tłuszczu.
  5. Pakory należy smażyć na dobrze rozgrzanym oleju, na umiarkowanym ogniu (smażone krótko na dużym ogniu mogą się przypalać).
  6. Najlepiej smakują podawane na ciepło z różnymi sosami np. miętowym.
  7. *Zamiast kalafiora/marchewki można użyć innych warzyw – np. fasolkę szparagową, brokuły, kapustę, paprykę, ziemniaki czy nawet bataty (ziemniaki powinny jednak być wcześniej ugotowane). Jedyne, czego absolutnie nie polecam zastępować innym składnikiem to cebula – moim zdaniem bez cebuli nie ma dobrej pakory. Smacznego!

indyjskie pakory z warzywami

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