ပဲကပ္ေၾကာ္/Fried chick peas in glutin rice dough


ပဲကပ္ေၾကာ္ကေတာ့ မုန္႕ဟင္းခါးတို႔ ၊ ရခိုင္မုန္႕တီ တို႔မွာ တြဲစားရင္အလြန္အဆင္ေျပ ႏွစ္သက္ဖြယ္ရာပါေနာ္၊ ရန္ကုန္မွာလို ဟဲ႔ေျပးဝယ္လိုက္စမ္း လို႔အလြယ္ခိုင္းလို႔မရဘူးဆိုေတာ့ ကိုယ္ထူ ကိုယ္ထစနစ္နဲ႔ ေၾကာ္စားရပါတယ္၊ ဒါကေတာ့ လန္ဒန္ပဲကပ္ေၾကာ္ေလးပါေနာ္

It goes extremely well with soup dishes like Mote-hin-gar and Rakhine-mote-ti. You are on you own if you want to eat it here as it is not readily available in nearby stalls as in Yangon. So, this is London Pae-kat-kyaw (Fried chick peas), I suppose.

pae kat kyaw

ပါဝင္ပစၥည္းမ်ား ( ေလးခ်ပ္စာ)/-Contents (for 4 pieces)
-ကုလားပဲလက္တဆုပ္စာ ( ေရစိမ္ျပီး)/-one handful of chick peas ( soaked with water )
-ဂ်င္းရည္ ( စားပြဲတင္ဇြန္း၁ဇြန္း)/- Ginger watered (1 table spoon)
-ပဲမႈန္႕ ( စားပြဲတင္ဇြန္း၁ဇြန္း)/-pea flour (1 table spoon)
-အေၾကာ္မႈန္႕ ( စားပြဲတင္ဇြန္း ၈ဇြန္း)/-glutinous rice flour ( 8 table spoons )
-ဆား၊ ၾကက္သားမႈန္႕၊ ဆိုဒါ ဇြန္းဖ်ားစာ/-salt, chicken powder, a touch of soda flour

ကုလားပဲေလးေတြကို ခဏ ျပဳတ္လိုက္ပါတယ္၊ ( ၅မိနစ္ေလာက္)
ဂ်င္းရည္ ( စားပြဲတင္ဇြန္း၁ဇြန္း)၊ ပဲမႈန္႕ ( စားပြဲတင္ဇြန္း၁ဇြန္း)၊ အေၾကာ္မႈန္႕ ( စားပြဲတင္ဇြန္း ၈ဇြန္း)၊ ဆား၊ ၾကက္သားမႈန္႕၊ ဆိုဒါ ဇြန္းဖ်ားစာ တို႔ကိုေရနဲ႔က်ဲက်ဲ ေဖ်ာ္ထားျပီးကုလားပဲေလးေတြကို ထဲ႔ေမႊထားပါ

Boil the chick peas for about 5 minutes. Ginger watered, chick pea flour, glutinous rice flour, salt, chicken powder and soda flour are to be mixed with water and mix them with boiled chick peas.

ဒယ္အိုးျပား အေသးတခ်ပ္ထဲ ဆီထဲ႔ မီးအေနေတာ္နဲ႔ ဆီအရမ္းမပူခင္ ေဖ်ာ္ထားတာကိုဒယ္ထဲတြင္အဝိုင္းသ႑န္ထဲ႔ပါ၊ ဆီအရမ္းပူရင္ကြဲထြတ္တတ္လို႔၊ စိတ္ရွည္ရွည္နဲ႔ေၾကာ္ပါ

Pour cooking oil into a small shallow frying pan with medium heat and then pour the mixed like a circular shape into it. Please be patience that if the heat is too strong it may break up the piece.

ကြ်တ္လာရင္ တဖတ္စီ လွန္ျပီး ပဲကပ္ေၾကာ္ေလးေရႊဝါေရာင္သန္းျပီးကြ်တ္ျပီဆိုရင္ ဆီစစ္ျပီ ေလလုံဘူးထဲ႔သိမ္းထားရင္ အၾကာၾကီးအထားခံပါတယ္

When it becomes crispy, turn over until both sides looks goldenish, then drain the oil and enjoy. If you keep it in a air tight container then it may last a lot longer.

Advertisements

12 comments on “ပဲကပ္ေၾကာ္/Fried chick peas in glutin rice dough

  1. A ma yay, how long did you soak the chick peas for? Over a night or just a few hrs? And do you use raw pea powder or roasted pea powder? I have both but want to make sure I use the right one. Also, is it baking soda when you meant soda?

  2. ညီမေရ ပဲေၾကာ္ကိုေျပာတဲ့နည္းအတိုင္းေၾကာ္တာဘဲ ဒါေပမယ့္ မာေခါက္ေခါက္ၾကီး ျဖစ္ေနတယ္ ျပီးေတာ့ခဏေလးနဲ႕ေပ်ာ့တယ္ ပဲေၾကာ္ေၾကာ္စားတိုင္းတစ္ခါမွအဆင္မေျပဘူး ဘာထပ္ထည့္ရအံုးမလဲ

    • မေရ ဆန္မႈန္႔ကိုခ်ည္းပဲ ေရအေနေတာ္ေရာထဲ႔ျပီး ပဲထဲ႔ျပီးေၾကာ္ၾကည့္ပါေနာ္ 🙂

  3. ညီမေရ..အမေၾကာ္တာ..ဆီနဲနဲမ်ားတာကလြဲလို႔..အရသာအရမး္ေကာင္းဘဲ..ေက်းဇူးပါကြယ္..ဆီကိုစစ္ေအာင္ဘယ္ေလာက္ၾကာၾကာထားရမလဲဟင္..

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s