Ribon Pakoda

Ingredients

Rice flour – 1 cup

Gram flour  - 2 cups

Red Chilli powder – 2 tbsp  (or to your spice level)

Kashmiri chilli powder – 1 tbsp

Hing – ¼ tsp

Oil for deep frying

Butter – 1 tbsp

Oil – 2 tbsp (Heat the oil and pour on the flour and then kneed the batter, this makes the ribbon pakoda, crunchy)

Salt to taste

Curry leaves – 8 sprigs (fried in oil and put into the dabba of the ribbon pakoda for fragrance and this is  optional but I do it)

You can add red food colour if you want  but I have added as I like it nice red colour

 

Method:

• Mix the rice flour, gram flour, red chilli powder, salt, butter and hing in a vessel and mix
• Pour in the hot oil  tbsp
• Now mix well and then add water little by little and  make the flour into a chapati like dough

• Heat oil in a heavy bottomed pan, and when the oil is hot add a little piece of dough to check for the right temperature to fry the ribbon pakoda. When the dough raises  immediately means then the oil is ready for frying
• Put 1 hand full of dough in a press (Chakli maker), and close the press with ribbon pakoda mould. Squeeze the dough to a big circle.
• Deep fry the ribbon padoka in low flame till it is crisp and turns golden brown color.
• Take it out and place it in a oil strainer with a paper towel to remove excess oil and allow it to cool.
• Store it in a air tight container and  enjoy this crunchy  ribbon padoka

Latha