The method for making crispy fried triangular snacks

    In no time, the Olympics will be held in Brazil again; we can only watch it on TV. Snacks are indispensable when watching the Olympics. Are crispy pakoras not a great snack? Cheer for our athletes!

    Main ingredients

    Rice flour 5 ounces Water 110 grams 110 grams of water

    Salt 1 teaspoon

    Roasted Black sesame seeds 15 grams #Yangsi Fried Pakoras# 1. Pour the flour into a bowl and add a teaspoon of

    sodium chloride.

    2. Add roasted black sesame seeds, using pre-roasted ones.3. Add cold water; make sure not to use too much because this pakora dough must be very hard. 4. Use chopsticks to mix it slightly.

    5. Knead by hand until a hard dough forms; if it's still soft, add more flour.

    6. Cover the dough with a plastic wrap or damp cloth and let it rest for half an hour.

    7. Check the firmness of the dough.

    7. Roll out the dough as thin as possible; it must be very thin to achieve crispiness after frying. If the dough is large, divide it into two parts first.8. Cut into small rectangular pieces of equal size.

    Stack two pieces together.9. Cut three slits in the middle without cutting through both ends.

    10. Heat oil to 6-7 (about 145-160°C) and fry the prepared pakoras.11. Reduce heat and fry them gently.

    12. Once they turn a deep yellow on both sides, remove from the pan and drain excess oil using paper towels.

    13. They become even more fragrant and crispy when cooled down.Cooking tips Again, remind you that the dough must be very hard; the thinner the dough slice, the better for achieving crispiness.

    When frying, do not use too high heat or they will burn on the outside while still raw inside, resulting in a non-crisp texture.

    For a salty flavor, I used 1 teaspoon of salt. If you prefer sweet ones, reduce the salt to 1 gram and add an appropriate amount of

    sucrose

    based on your desired sweetness level.

    Cooking Tips

    Once again, the dough must be very hard, and the dough sheets should be rolled as thin as possible. These are essential conditions for achieving a crispy puffed cookie. The heat while frying should not be too high; otherwise, the outside will be burnt while it is still uncooked inside, affecting the crispness of the texture. I made this with a savory and fragrant flavor. If you prefer sweet, reduce the salt to 1 gram and add sugar according to your desired sweetness.Add sugar in as needed.