<< Pakora 炸雜菜>>
有黎過文化團既朋友，一定有食過附近南亞餐廳既炸雜菜。香港家庭可能比較少係屋企造炸物，但油炸食物對南亞家庭黎講，係平常！無論肉類、蔬菜、豆…油炸都係常用既烹調方法。炸雜菜更加講得上係隨手都可以做到既家常食品。
有一位巴基斯坦太太就同我地簡單分享左佢整Pakora既方法：
先將喜歡既蔬菜切細，一般會用洋蔥、薯仔、茄子、芫茜、小辣椒等等，切記唔好將蔬菜切得太細碎，要保持一定既口感。炸漿就用鷹咀豆粉，加上次介紹過既garam masala雜錦香料調味，再加水溝開，與蔬菜混合後，用手或匙羹定形，再放入高溫油炸至金黃即可（太太提醒用手要小心俾滾油彈親！）。
有興趣可以上網搵詳細食譜跟住做！
〔隔離飯香：南亞住家菜式分享〕菜式會持續更新，敬請期待！
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<< Pakora >>
You must have tried Pakora if you joined our cultural tour. Hong Kong families seldom make deep-fried food at home, but for the South Asian families, deep-fried food is common! You can see deep-fried meat, vegetables, bean...in many South Asian dishes. Pakora is even more casual among home-cooked meals.
We have a Pakistani lady briefly sharing with us her way to make Pakora:
Firstly, you need to cut the vegetables into slices. Onion, potato, eggplant, coriander, chili etc. are common ingredients in Pakora. Remember to avoid cutting the vegetables too fine in order to keep the crunchy texture. We use gram flour to make the batter mixed with garam masala (mixed spice) we introduced last time. Add vegetables into the batter, then use hands or spoons to shape and put into oil at high temperatures. They are ready when they turn golden. (Pakistani lady reminds us to beware of the hot oil hurting your hands!)
You may find detailed recipes on the internet if you want to try it out!
〔Eat Well in Quarantine: South Asian Home Cook❳ will be continued, stay tuned!
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