Ribbon Pakoda
This crunchy afternoon snack is great on its own but can also be paired with tea or coffee. It's slight hint of salt and spice are sure to keep you addicted.
Ingredients
- 4 cups rice flour
- 1 cup besan flour (sift to remove any lumps)
- ½ tsp asafoetida (also known as hing or perungayam)
- 4 tbsp butter
- 4 tbsp hot oil
- salt to taste
- water (as needed, to make dough)
- oil (for frying)
Grind into a powder:
- 1 cup roasted bangal gram dhal (dry grind and sift to remove lumps)
Grind into a paste:
- 10 red chillies (adjust to taste)
- 4 garlic cloves
- 1 tsp fennel seeds
Instructions
- Grind roasted bengal gram dhal in a dry blender. Sift to remove lumps if any. Measure 1 cup of the flour and set aside.
- Grind red chilies, garlic, and fennel seeds into a fine paste.
- Add 1 cup of water and filter the mixture. This helps remove any particles that might clog the hand press. Set aside.
- Add oil to a frying pan and heat it on low flame.
- Add rice flour, besan flour, roasted bengal gram flour, butter, hing, hot oil, salt and the filtered liquid to a bowl.
- Combine into a dough by adding water as needed. The dough should be similar to a soft roti dough.
- Shape the dough into a few cylindrical rolls. Cover the rest of the dough with a lid or damp paper towel to prevent drying. Shape the dough in small batches.
- Once the oil in the frying pan is hot, add one of the rolls into the hand press.
- Carefully press the dough into the oil. Spread the pakodas when pressing so they do not overlap.
- Cook until bubbles reduce and the cooking sound fades.
- Carefully remove the fried ribbon pakodas from the oil and transfer to a tray lined with a paper towel. This helps absorb any extra oil.
- Cool to room temperature and store in an air tight container.
- Serve as a snack.