Falafel

Name: Falafel
Total time: 40 min
Yield: 4 log
Ingredients: Sookhe chane 250g (raat bhar bhigoye hue); Piyaz 1; lehsan 3 clove; Parsley 1 bara bunch; dhaniya 1 bunch; Zeera 2 tsp; dhaniya powder 1 tsp; Baking powder 1/2 tsp; maida 2 tbsp; Namak 1 tsp; kaali mirch; chilli flakes; Fry ke liye oil; Serve ke liye pitta; salad; tahini sauce

40 minute · 4 log · Duniya Ke Khane · Middle East

Salad, pitta, tahini sauce aur herbs ke sath falafel balls

Asli falafel kachhe bhigoye hue chanon se banti hai, kabhi tin wale ya pake hue chanon se nahi, aur yehi isay halka, fluffy andar aur kurkuri, khurdari crust deti hai. Chane ko piyaz, lehsan, parsley, dhaniya aur zeere ke sath mota peesa jata hai, rest diya jata hai taake mix qaim rahe, phir shape diya jata hai aur gehra sunehra hone tak fry kiya jata hai. Garam pitta mein salad aur tahini sauce ke sath serve karein, ya mezze spread ke hisse ke tor par hummus ke sath. Mix pehle se bana kar thanda kiya ja sakta hai, aur falafel chand minute mein fry ho jati hai, is liye bheed ke liye behtareen hai, jab tak pan ko bharain nahi.

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Ajza

Sookhe chane 250g (raat bhar bhigoye hue)
Piyaz 1
lehsan 3 clove
Parsley 1 bara bunch
dhaniya 1 bunch
Zeera 2 tsp
dhaniya powder 1 tsp
Baking powder 1/2 tsp
maida 2 tbsp
Namak 1 tsp
kaali mirch
chilli flakes
Fry ke liye oil
Serve ke liye pitta
salad
tahini sauce

Banane Ka Tareeqa

Chanon ko bohat se thande pani mein raat bhar bhigoyein, phir bohat achhi tarah chhanein. Pakayein nahi.
Chane, piyaz, lehsan, herbs, masale, namak aur mirch ko food processor mein daalein, aur mota aur crumbly hone tak pulse karein, paste nahi.
Piyale mein daalein, maida aur baking powder milayein, dhak kar fridge mein 30 minute rakhein taake sakht ho jaye.
Pehle aik falafel test karein, chhoti ball banayein, fry karein, aur check karein ke qaim rehti hai aur andar tak pakti hai.
Baaqi ko geele haathon se chhoti ball ya patties mein shape dein, akhrot ke size ki.
Oil ko 175C tak garam karein, aur hisson mein 3 se 4 minute fry karein, aik dafa palat kar, jab tak gehra sunehra aur kurkura na ho jaye.
Wire rack par chhanein, kagaz par nahi, taake crust kurkuri rahe, aur thora namak chhidkein.
Pitta mein salad, tamatar, kheera aur tahini sauce ke sath garam serve karein, ya hummus ke sath mezze plate par.

Chef ki tip

Kachhe bhigoye hue chane use karein, kabhi pake hue chane nahi. Pake hue chane se naram, mushy falafel banti hai jo oil mein toot jati hai.

Serve Karna

4 logon ke liye hai, har shakhs ke liye 4 se 5 falafel, garam pitta mein salad aur tahini ke sath, ya mezze spread ke hisse ke tor par. Oil se nikalte hi serve karein, jab crust kurkuri aur andar garam aur fluffy ho, lemon aur extra tahini ke sath. Falafel haath se khane wala khana hai, is liye khoob pitta, salad aur sauce rakhein, aur har koi apni khud banaye.

Store Aur Dobara Garam Karna

Kachha falafel mix fridge mein dhak kar 2 din tak rehta hai. Paki hui falafel fridge mein 2 din tak rehti hai, aur garam oven mein kurkura hone tak dobara garam hoti hai, taqreeban 8 minute. Microwave na karein, wo naram ho jati hai. Kachhi shape di hui falafel 1 mahine tak achhi tarah freeze hoti hai, frozen se aik minute zyada fry karein.

Ajza Ke Notes

Raat bhar bhigona zaroori hai. Kam bhige hue chane andar sakht rehte hain, is liye thande pani mein poore 12 ghante dein.
Pulse karein, puree nahi. Herb ke nazar aane wale tukdon ke sath moti texture falafel ko halka, fluffy bite deti hai.
Mix ko thanda karna shape qaim rakhne mein madad karta hai. Agar geela lage to aik chamach maida daalein, lekin zyada na daalein warna falafel bhari ho jati hai.
Oil ka temperature ahm hai. Bohat thanda ho to falafel oil soakh leti hai, bohat garam ho to bahar brown ho jati hai andar kachhi rehte hue.

Variations

Baked falafel: oil brush kar ke 200C par 20 se 25 minute bake karein, aik dafa palat kar, halki version ke liye.
Broad beans ke sath: aadhe chane ko bhigoi hui split broad beans se badlein, Egyptian style taameya ke liye.
Spicy falafel: mix mein 1 kati hui taazi mirch aur extra zeera daalein, aur chilli sauce ke sath serve karein.

Aam Ghaltiyan

Tin wale chane use karna. Wo pehle se pake hue hote hain, is liye falafel mushy ho kar toot jati hai.
Mix ko zyada process karna. Naram paste se dense, bhari falafel banti hai, is liye halka pulse karein aur mota rakhein.
Bohat thande oil mein fry karna. Falafel oil soakh leti hai aur chikni ho jati hai, is liye pehle oil ko theek se garam karein.
Bohat bara shape dena. Bari falafel andar kachhi rehti hai, is liye akhrot ke size ki rakhein.

Aksar Puche Jane Wale Sawal

Kya falafel ko fry karne ke bajaye bake kar sakta hoon?

Ji haan. Wo kam kurkuri hoti hai, lekin phir bhi mazedar hoti hai. Oil brush karein, 200C par bake karein, aur aadhe waqt mein aik dafa paltein.

Meri falafel kyun toot gayi?

Mix zyada geela tha, ya oil zyada thanda tha. Mix ko thanda karein, thora maida daalein, aur pehle aik test karein.

Kya maida daal kar tin wale chane use kar sakta hoon?

Recommend nahi kiya jata. Maide ke sath bhi pake hue chane se dense falafel banti hai. Bhigoye hue kachhe chane zaroori hain.

Falafel ke sath kaunsi sauce jati hai?

Lemon aur pani se patli ki hui tahini sauce, aur pitta mein salad. Chilli sauce aur achar bhi rawaiti hain.

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