Ribbon pakodas are thin, deep fried, spicy and crispy snack. The shape of the crispy pakoda is due to the tiny plate used in the press. The ribbon shape makes the pakodas crispy and crunchy. An ideal tea time snack which can be stored for a few days in an air tight container.
The plate used in the press for the ribbon pakodas. The dough is pressed out of this plate and the cuts on the plate shape the dough into ribbons.
The press shapes the pakodas by pushing the dough out through the plate.
The dry ingredients are mixed to form
The dough is formed by adding butter and some water
Load the dough into the press
Pressure is applied on the press over hot oil to deep fry the pakodas
- Gram Flour: 1 1/4 cup
- Rice Flour: 1/2 cup
- Pepper powder: 1 tsp
- Hing/ Aesafotida: 1/4 tsp
- Oil: 2tbsp + for deep frying
- Mix all the dry ingredients
- Melt the butter and mix into the dough
- Add little water to form a stiff dough. Set aside for 15mins
- Heat oil for deep frying
- Grease the pakoda press
- Load the press with a small portion of the dough. Close the press apply pressure by holding the press over the hot oil. The dough comes out of the press in the shape of ribbons.
- Reduce the heat to medium and fry the ribbons till they are golden brown
- Drain on an absorbent paper to remove the excess oil.