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October 19, 2018

Ribbon Pakoda - Easy Diwali Snack

Ribbon pakoda can be prepared in many different methods with few easily available ingredients in your kitchen. The ingredients primarily, used in this dish are gram flour, rice flour and chilly powder. You can also prepare ribbon pakodas with strong flavours like garlic paste and asafoetida powder. Make sure to grind the garlic cloves, smooth and strain it before adding to the dough. Apart from water, you can also add the garlic cloves water to knead the dough to bring more flavour to the pakodas.

Ribbon Pakoda - Ribbon pakoda can be prepared in many different methods with few easily available ingredients in your kitchen. The ingredients primarily, used in this dish are gram flour, rice flour and chilly powder. You can also prepare ribbon pakodas with strong flavours like garlic paste and asafoetida powder. Make sure to grind the garlic cloves, smooth and strain it before adding to the dough. Apart from water, you can also add the garlic cloves water to knead the dough to bring more flavour to the pakodas. Ribbon pakoda dough requires some careful handlings. If you have added more butter to the dough, it has a chance to break down into smaller pieces or it will absorb more oil. If the garlic cloves water is not perfectly strained, you can't able to squeeze  the pakodas smoothly as it will get stuck in the small holes. The dough should be kneaded carefully with the correct measurement of water to bring the proper texture. If you add more water, it will get very sticky and difficult to work with it. Besan flour tends to absorb water quickly, add water little by little and if it seems dry after kneading sprinkle a handful of water and knead it. The next important tip is don't crowd your kadai with too many ribbons, they will stick together and reduce the crispness.



Ribbon pakoda dough requires some careful handlings. If you have added more butter to the dough, it has a chance to break down into smaller pieces or it will absorb more oil. If the garlic cloves water is not perfectly strained, you can't able to squeeze  the pakodas smoothly as it will get stuck in the small holes. The dough should be kneaded carefully with the correct measurement of water to bring the proper texture. If you add more water, it will get very sticky and difficult to work with it. Besan flour tends to absorb water quickly, add water little by little and if it seems dry after kneading sprinkle a handful of water and knead it. The next important tip is don't crowd your kadai with too many ribbons, they will stick together and reduce the crispness.

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Ribbon Pakoda Recipe Details 
 
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Prep time : 30 minutes
Cook time : 40 minutes
Yields : 500 grams
Category : snacks
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 2 cups rice flour
  • 1.5 cups besan flour
  • 4 tbsp butter or hot oil
  • 25 garlic cloves or 2 pods garlic
  • 2 tsp asafoetida powder
  • 1 tsp turmeric powder
  • 3 tsp red chilly powder
  • 1 tbsp black sesame seeds
  • 500 ml groundnut oil
  • salt to taste
Cooking Directions
  1. Peel the garlic cloves and add it in a small chutney jar. Add 3 tbsp water and grind it smoothly. It should be grounded nicely without any solid pieces.
  2. Sift the besan flour and rice flour in a wide mixing bowl and keep it ready for kneading.
  3. Place a big strainer over the bowl and add the garlic paste. Add some water over the paste and strain it nicely with your fingers.
  4. Next, add the remaining ingredients one by one. Add the chilly powder, turmeric powder, asafoetida powder, hot oil or butter. Mix them well and add the required salt.
  5. Knead them gently and add some more water if required. If your palm comes out clean, you are ready to press the ribbons.
  6. If your dough sticks to your palm, add some more besan flour and keep kneading.
  7. Heat oil over medium heat in a deep frying pan or kadai. Grease your palm and the ribbon press with oil. Fill the press with the dough.
  8. When the oil is heated enough, squeeze the dough directly in the hot oil. Gently flip the ribbons, carefully after 2 minutes.
  9. When the shhh sound completely stops, carefully transfer the ribbons with the ladle. Repeat, in batches, with remaining dough.



Ribbon Pakoda with step by step photos 

Peel the garlic cloves and add it in a small chutney jar. Add 3 tbsp water and grind it smoothly. It should be grounded nicely without any solid pieces.



 Sift the besan flour and rice flour in a wide mixing bowl and keep it ready for kneading.

Place a big strainer over the bowl and add the garlic paste. Add some water over the paste and strain it nicely with your fingers or a spoon.

Next, add the remaining ingredients one by one. Add the chilly powder, turmeric powder, asafoetida powder, hot oil or butter. Mix them well and add the required salt.




If your dough sticks to your palm, add some more besan flour and keep kneading.

Heat oil over medium heat in a deep frying pan or kadai. Grease your palm and the ribbon press with oil. Fill the press with the dough.

When the oil is heated enough, squeeze the dough directly in the hot oil.

 Gently flip the ribbons, carefully after 2 minutes. When the shhh sound completely stops, carefully transfer the ribbons with the ladle. Repeat, in batches, with remaining dough.



Store the ribbon pakodas in an airtight container. Serve it with a hot cup of masala chai. 



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