Ribbon pakoda is one of my favorite snacks. Errr I think I should say I love all the savory crunchy snacks. Anyways here is my third tea time snack and a Diwali savory recipe – Ribbon pakoda. It is savory item deep fried in oil using the murukku presser with thin ribbon mold or achu. This is the presser that I used. As I posted a baked savory on tuesday, I going with the fried one now. Its the festive season and I can’t keep skipping the task of frying.
Why it is called ribbon pakoda? In the presser we use the thin small ribbon shaped mold to press this and hence this name. I am not sure if they call this as surul pakoda too. You can press this like murukku and then break them into small pieces. I love this along with rice also. You can buy the presser from amazon too but all the Indian groceries in Bay carry these.
There is one more savory recipe coming tomorrow, so stay tuned :-)
- Besan Flour – 1 cup
- Rice Flour – 3 tbsps.
- Salt – ¾ tsp
- Red chilly powder – 1 tsp
- Hing – ½ tsp
- White sesame seeds – 1 tsp (optional)
- Room temperature Butter – 2 tbsps.
- Oil – 1 tbsp. + for frying
- Water – ¼ cup
- Sieve the besan and rice flour.
- Now add salt, hing, red chilly powder, white sesame seeds and butter.
- Make soft dough by adding water.
- Now heat the oil for frying.
- Grease the presser with oil.
- Add required quantity of the dough in the presser and start pressing the pakoda in the oil.
- Make one at a time. Now slowly flip the pakoda and fry till they golden brown.
- Follow the same for the remaining dough too.
That’s it. Crispy and yummy pakodas are ready.