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Oct 19, 2006

Ribbon Pakoda


1 cup Rice flour

1 cup Besan flour

Butter – 1 tbsp



Red chillie powder – 1 teaspoon. (According to your taste)

Oil – 1 tbsp and Oil for deep-frying

You need a presser with vertical line holes:


Mix the rice flour and besan flour in a mixing bowl. Melt butter and add salt and whisk. Pour it into the flour and mix well. Now add the adafoetida and red chillie powder to the mixture and mix well. Heat a tablespoon of oil and mix it to the flour. When you think everything is evenly distributed, add little water and knead. The dough should not be too thin or thick. Now heat the oil. Apply oil to the inner walls of the presser and fill ¾ of it with the dough. When the oil is ready for frying, squeeze the dough into the oil through the press. You will see the oil bubbling up like soda and then calm down.
Fry it until the sizzling calms down completely. At this point the golden colored pakoda will be crispy. Strain the oil. Break it into small pieces and store in an airtight container when it cools completely.

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