Come what may we all need that box of munchies ready at home which we can eat at any point of the day, right? Well, that’s the reason why a jarful of Masala Mathri, is always stored in my kitchen so that it can suffice for an instant snack. Ribbon Pakoda is also one of the simplest snacks to make when you are so not in the mood to make Murukku. Simply made from Besan Flour, Rice Flour, Unsalted Butter, Heeng, Ribbon Pakoda is both crunchy and has a subtle flavour of all the ingredients. Serve Ribbon Pakoda with tea and you can even munch it as it is!
BTW, with Diwali coming up soon, make Ribbon Pakoda so that you can include it on your snack platter as well, here’s its recipe:
- Besan flour - 1 cup
- Rice flour - 1 cup
- Unsalted butter - ¼ cup ( Melted )
- Heeng - ¼ tsp
- Red chilli powder - ½ tsp
- Freshly ground black pepper powder - ½ tsp
- Salt - 1 tsp
- Water for kneading the dough
- Vegetable oil for frying
- Add besan flour, rice flour, butter, hinge, red chilli powder, black pepper powder and salt in a bowl and mix using to fingers to make a crumbly mixture.
- Add water little by little to make a soft and smooth dough.
- Heat oil for frying in a pan.
- Add some of the dough into the Murukku press fitted with ribbon pakoda disk.
- Once the oil is hot, press the mould over hot oil in a circular manner and make the ribbon pakodas in the oil.
- Simmer the heat to low and fry the pakodas until they are golden brown in color.
- Remove the pakodas on a plate lined with kitchen tissue.
- Cool the pakodas.
- Once cooled, break them into small pieces and store in an air tight container for up to 15 days.
- Serve with evening tea or coffee.