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焗印度風味咖喱角 [不油炸] [含五辛]

作者: Grace Wong

為了家人健康着想,從不油炸;咖哩角如是。加入了恰到份量的辣椒粉,令小朋友也能夠嚐嚐真正的印度料理風情。囝囝還一口氣吃下了10個!真的太惹味了!

份量(大約30至32個咖哩角):
皮材料:
5杯燕麥粉、6湯匙椰糖、1茶匙喜馬拉雅鹽、5湯匙牛油果油、2至2.5杯水(增多或減少取決於麵團的可塑性)
餡料材料:
2杯鷹嘴豆(預浸至少12小時)、2個中等大小的蕃薯(約1.5杯)(切小塊)、1/4個洋蔥(切碎)(可選擇加入)、1.5杯水、1湯匙牛油果油
調味料:
2湯匙馬薩拉、2茶匙芫荽粉、1/2茶匙肉桂粉、1茶匙薑黃粉、1.5茶匙辣椒粉、1茶匙喜馬拉雅鹽

做法:
1. 預備餡料:在一個大鍋內,熱油,放入洋蔥(如選擇使用),輕炒一分鐘或直到炒香。加入鷹嘴豆,蕃薯,所有調味料(除鹽外)和水。煮滾後,改用低中火煮大約30分鐘。輕輕用湯匙搗碎蕃薯,變成糊狀;加入鹽調味即可。覆上鍋蓋,熄火,待涼。
2. 預備皮料:在一個大碗裡,放入燕麥粉,糖,鹽,拌勻。加入牛油果油,慢慢拌入1.5杯水。用手把乾材料和濕材料混合,做成一個麵團。您可能需要添加更多的水。每次盡可能只加入大概10ml水的份量。每次加水後可能會覺得麵團很粘,但當加入足夠的水後,最終會成為一個柔軟光滑的麵團。
3. 將麵團分成大約30-32份。揉成薄薄的3英寸×5英寸的橢圓形,再用刀在中間分成一半。
4. 將直的一邊互相粘著變成圓錐體。放入一匙羹的饀料在每一個圓錐體內,然後將邊封好。放入已預熱的焗爐內以200度火焗20分鐘或至金黃色即可。暖暖奉上。慢用!

烹飪小Tips:
1. 馬薩拉是多種香料混合而成。可以在賣印度香料地方買到
2. 燕麥粉可以用燕麥片打成
3. 如果小朋友不吃辣,可省略辣椒粉

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Ingredients(Makes about 30-32 samosas)
Crust ingredients:
5 cups oat flour, 6 tbs coconut palm sugar, 1 tsp Himalaya salt, 5 tbs avocado oil, 2-2.5 cups water (more or less depending on how workable your dough is)
Filling ingredients:
2 cups chickpea (presoaked for at least 12 hours), 2 medium size sweet potato (about 1.5 cup)(diced), 1/4 onion (chopped) (optional), 1.5 cup water, 1 tbs avocado oil
Seasoning:
2 tbs masala, 2 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp ground turmeric, 1.5 tsp chili powder, 1 tsp Himalaya salt

Instructions:
1. To prepare the filling: In a big wok, heat oil and put in onion (if using) and fry for one minute or until fragrant. Add in chickpeas, sweet potato, all seasonings (except the salt) and water. Bring to boil and cook at low-medium heat for about 30 minutes. Gently mash sweet potato with a spoon to make it mushy; season with salt to taste. Covered, turn off heat and let cool.
2. To prepare the crust: In a big bowl, put in oat flour, sugar, salt and mix well. Add in avocado oil and slowly stir in 1.5 cup of water. Blend well with you hand to form a workable dough. You may need to add more water as you are working on the dough. Keep the amount to 10ml at a time. Dough may feel very sticky when water is added, but will eventually become a soft and smooth dough when enough water is added.
3. Divide dough into about 30-32 pieces. Roll out into thin 3-inch x 5-inch ovals and divide into halves with a knife.
4. Fold the straight sides together to make a cone. Put a spoonful of filling into each cone and then fold in the top, pressing down the edges to seal. Bake in a preheated oven at 200c for 20 minutes or until golden brown. Serve warm. Enjoy!

Grace Wong

關於 Grace Wong

Grace Wong是註冊言語治療師,兩個孩子的母親。她熱愛分享健康食品和飲食的知識,她成為素食者已超過22年,親身體驗了素食和生食生活帶來的益處。
//Grace Wong is a registered Speech and Language Pathologist and a mother of two. She is passionate about sharing her knowledge of choosing healthy food and eating healthily. Grace has been a vegetarian/vegan for over 22 years and has personally experienced the many benefits of vegetarianism, veganism and the raw food lifestyle.

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