Ribbon Pakodas

Name: Ribbon Pakodas
Cuisine: Indian
Ingredients: 1 cup besan/chickpea flour; 1/2 cup rice flour; to taste Salt; 1/4 teaspoon aesofotida; 1 teaspoon red chilli powder; 1 tablespoon soft butter; 2 cups Oil for frying the pakodas

Anusha Iyer @cook_12487783

Nagpur

#goldenapron2
#Tamilnadu
#week5
Ribbon Pakodas are mostly made during Diwali and Navratri to serve guests, because they can be prepared in bulk and stored for days and months.

As per Tamil custom, my mom makes a small Ganapati from the prepared dough, before starting to fry any goodies, asking for the blessings from lord Ganapati. This Small dough Ganpati is placed over the stove, praying that everything goes well and there are no accidents.

I love the ribbon pakodas a lot and they are also very easy to prepare.

Here I have taken 2:1 ratio for chickpea and rice flour for semi crunchy pakodas, if you like them crunchier you may take 1:1 ratio accordingly.

#goldenapron2
#Tamilnadu
#week5
Ribbon Pakodas are mostly made during Diwali and Navratri to serve guests, because they can be prepared in bulk and stored for days and months.

I love the ribbon pakodas a lot and they are also very easy to prepare.

Here I have taken 2:1 ratio for chickpea and rice flour for semi crunchy pakodas, if you like them crunchier you may take 1:1 ratio accordingly.

Anusha Iyer @cook_12487783

Nagpur

#goldenapron2
#Tamilnadu
#week5
Ribbon Pakodas are mostly made during Diwali and Navratri to serve guests, because they can be prepared in bulk and stored for days and months.

I love the ribbon pakodas a lot and they are also very easy to prepare.

Here I have taken 2:1 ratio for chickpea and rice flour for semi crunchy pakodas, if you like them crunchier you may take 1:1 ratio accordingly.

#goldenapron2
#Tamilnadu
#week5
Ribbon Pakodas are mostly made during Diwali and Navratri to serve guests, because they can be prepared in bulk and stored for days and months.

I love the ribbon pakodas a lot and they are also very easy to prepare.

Here I have taken 2:1 ratio for chickpea and rice flour for semi crunchy pakodas, if you like them crunchier you may take 1:1 ratio accordingly.

Saved

Ingredients

1 cupbesan/chickpea flour
1/2 cuprice flour
to tasteSalt
1/4 teaspoonaesofotida
1 teaspoonred chilli powder
1 tablespoonsoft butter
2 cupsOil for frying the pakodas

Saved

Steps

1

Take all the dry ingredients in a mixing bowl. Here I have taken 2:1 ratio for chickpea and rice flour for semi crunchy pakodas, if you like them crunchier you may take 1:1 ratio accordingly.
2

Mix everything well with a fork or a spoon.
3

Add the soft butter and mix again.
4

Knead a very soft dough using room temperature water.
5

As per Tamil custom, I place a small Ganapati over the stove, before starting to fry pakodas, asking for the blessings from lord Ganapati.
6

Heat oil in a pan for frying the Ribbon pakodas. Use anyone of the two nozzles you like. Place the nozzle in the bottom of the mould.
7

Grease the inside part of the ribbon/chakli maker.
8

Take a big portion of the dough and fill the cavity of the maker. Squeeze out ribbon pakodas in high-meduim hot oil. Switch the flame to medium once added the pakodas.
9

Fry on both sides until golden in colour.
10

Serve immediately or store in airtight clean and dry container for later use.
11

Delicious and spicy Ribbon Pakodas are ready.