Pagogae Recipes

PAKORA RECIPE | VEGETABLE PAKORA

Steps:

• Wash the veggies and cut to thin 2 inch long strips. Check the pictures in the post.
• Add them to a bowl along with ginger garlic, green chilies (or chilli flakes), salt, garam masala, mint or other herbs. Mix well & squeeze them gently to release moisture. Keep aside for 10 mins.
• Add the gram flour, rice flour (or corn starch) along with ajwain (optional). Mix well to a slightly sticky dough. If the dough is too dry, sprinkle a few tablespoons of water and mix. It must be of a sticky dough consistency and not batter consistency.
• Taste test and add more salt, garam masala or green chilies.
• Heat oil in a deep pan on a medium heat. Test by dropping a small portion of dough, it must sizzle and come up but not brown. This is the right temperature.
• Take small portions of dough and flatten with your fingers to 1½ inch size portions and gently slide to the hot oil. You won't shape it or drop it in lumps.
• Regulate the flame to medium. Do not disturb for a minute or 2 until they firm up a bit. Then stir them and fry until golden, crisp and aromatic.
• Remove the vegetable pakoras to a cooling rack or steel colander. To make the next batch, ensure the oil is hot enough but not smoking hot. Fry in batches until you finish all of the prepared dough.
• Serve vegetable pakora hot with a cup of masala tea or green chutney.
• To keep them crispy for longer, place them on a wired rack in a low oven setting. You can also reheat them in air fryer.

CRISPY VEGETABLE PAKORAS

Steps:

• Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
• Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
• Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
• Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

PAGODA RICE STEAMED IN LOTUS LEAF, COM HAP LA SEN

Steps:

• Bring a fry pan or wok to high heat, add 1 tablespoon of oil and stir-fry the vegetables for 2 minutes. Remove the vegetables from the pan and set aside.
• In the same pan, add the remaining oil then stir-fry the rice for 3 minutes, remove and set aside.
• In a large bowl, lay one lotus leaf inside the bowl, followed by the second lotus leaf, putting the rough side of the leaf face-down first.
• Arrange the stir-fried vegetables on top of the lotus leaf in a pattern, if desired and then, spreading them out evenly towards the middle of the leaf.
• Scoop the fried rice into the bowl on top of the arranged vegetables. Fold the edge of the first or inner lotus leaf first, pressing to enclose the rice, then fold the edges of the second or outer leaf, pressing down firmly until flat.
• Bring a steamer full of water to the bowl, and steam the lotus rice in its bowl on high heat for 5 minutes.
• Remove the bowl from the steamer and turn the lotus rice upside down onto a serving plate.
• With a sharp knife, carefully make 2 long cuts on the first layer of lotus leaf from corner to corner, criss-crossing each other, and then fold the 4 sections back. Repeat this process with the other bottom lotus leaf.
• You should be left with 8 triangular sections to the leaf folded back, exposing the rice.
• Garnish with lotus flower and serve with soy sauce and chile dipping sauce.

FRUITFUL PAGODA

Steps:

• In a saucepan, combine water, lemon juice, liqueur and sugar. Cook until sugar dissolves, stirring. Add cornstarch. Cook stirring until sauce thickens. Heat cooking oil for deep-frying over high heat. Add wonton wrappers in 2 batches; deep-fry 30 seconds or until golden brown. Remove and drain on paper towels. Sprinkle with powdered sugar. Assemble: Wrapper, fruit, whipped cream, wrapper, fruit, whipped cream and wrapper. Drizzle with sauce.