My mother-in-law makes awesome Ribbon Pakoda - so it happens to be one of the family favorites. So, whenever I make this crunchy snack, the expectations are really high. Thankfully, her special recipe works for me too!
Ingredients:
rice flour - 4 cup
gram flour - 1 cup
red chilly flakes/powder - 3 tsp
salt - 2 tsp
light butter - 5 tbsp
turmeric powder - a pinch
pakoda masala - 1 tsp
Method:
Make a dough by mixing the rice flour, gram flour, salt, butter, turmeric powder, pakoda masala and red chillies. Add more water slowly, as required (about 1.5 to 2 cups), and prepare a soft but firm dough. Press the dough through a ribbon pakoda mould and deep fry in hot oil until golden brown. Allow to cool to room temperature and store in airtight container.
Notes:
If the dough is too soft, it will not flow thorugh the press without breaking up. If the dough is too hard, it will have difficulty flowing through the press. Consistency of the dough is the key factor.
Ingredients:
rice flour - 4 cup
gram flour - 1 cup
red chilly flakes/powder - 3 tsp
salt - 2 tsp
light butter - 5 tbsp
turmeric powder - a pinch
pakoda masala - 1 tsp
Method:
Make a dough by mixing the rice flour, gram flour, salt, butter, turmeric powder, pakoda masala and red chillies. Add more water slowly, as required (about 1.5 to 2 cups), and prepare a soft but firm dough. Press the dough through a ribbon pakoda mould and deep fry in hot oil until golden brown. Allow to cool to room temperature and store in airtight container.
Notes:
If the dough is too soft, it will not flow thorugh the press without breaking up. If the dough is too hard, it will have difficulty flowing through the press. Consistency of the dough is the key factor.
