Ribbon Pakoda or Ola Pakoda is a popular savory snack in India. The main ingredients are rice flour and gram flour (besan). There may be different versions but the main ingredients remains the same. It is festive season in India, Diwali time. And in most of the houses, people would have started making Diwali sweets and snacks. I miss my family and friends there. But then I want to bring the atmosphere here in my house. And started preparing sweets and savories for the festival. And we would like to bring the festive mood in SpicyTasty as well and make you all happy. Today I am going to post the recipe for Ribbon Pakoda. This is my mom’s recipe. Follow the recipe and let me know how it turns out. Here you go…
Preparation time: 45 minutes
No. of servings: 5 big Ribbon pakoda
Spice level: 2 out of 5
- Rice flour – 3 cups
- Besan flour (chickpea flour) – 1/2 cup
- Urad flour – 1/4 cup
- Moong dal flour – 1/4 cup
- Roasted chana dal flour (dalia or pottukadalai flour) – 1/4 cup
- Chili powder – 1 and 1/2 tsp (adjust to taste)
- Asafoetida – a big pinch
- Salt to taste
- Butter – 2 tbsp
- Oil for frying
Method of Preparation:
- Sift all the dry ingredients in a bowl and add butter. Mix well.
- Make sure butter is at room temperature so that it is easily mixed with the flour.
- Add water and gently knead it into a soft dough. It should not be loose. You should be able to press it with the mould easily. A special mould is used for making this snack and it is available in most of the stores in India. Here in the U.S., you can find it in Indian stores. If not ask the store keeper for more information.
- Heat oil in a deep wide pan over a little above medium temperature.
- Fill the mould with some dough and try it out over a plastic sheet or a ziplock bag.
- Now squeeze the dough from the mould into a big round shape in the hot oil. Do not burn your fingers from the steam that comes out while squeezing.
- Let it cook for a couple of minutes. Turn and cook both the sides till it becomes golden brown.
- Remove from heat and keep it on a paper towel to get rid off the excess oil.
- Continue the same procedure with the rest of the dough.
- Pakoda is ready.
Note: Do not rest the dough for a long time. Make the pakoda as soon as you knead the dough.