Pakistan is a delicious Indonesian dumpling. This type of Bakugan has more dough than vegetables, so it’s more like flatbread than tempura (for comparison). It should still be crunchy when bitten but soft on the inside. There are also those who use beans, I do not use them because sometimes it can be painful when burned.
Can you use sliced? onions for sweetness, which is not what vendors do, but it adds sweetness to the dish. Or any plant for that matter.
We like to eat this with hot pepper or peanut sauce as a snack.
Surprisingly, I prefer it after a cold day.
Ingredients for 7 servings
– 12 tablespoons of regular flour
– 2 tablespoons of tapioca flour
– 1 tablespoon of rice flour
– 200 ml of water (use sparingly)
– 1/2 teaspoon Himalayan salt
– 1/2 teaspoon of white pepper
– 1/2 tsp chicken knorr (optional, add sugar if not using)
– 1-2 teaspoons sugar/sweetener – optional
– To mixtures
– 1-2 cloves of garlic or garlic powder
– 1 shallot (optional)
– 1 candle (optional)
– 1 teaspoon of coriander powder
– 1/4 slice of white cabbage
– 2 carrots, sliced or grated
– 3-4 Thai paprika – slice – optional
1: Mix the ingredients and add the water little by little. It should look pretty thick.
2: Mix all the chopped vegetables
3: Heat the pans, we want to deep fry this on medium-high heat
4: Take a spoonful of the mixed dough and fry it. Try not to turn it before it looks half cooked, then turn it. It comes out when cooked