Monday, October 25, 2021

Ribbon Pakoda | Ola Pakoda

Ribbon Pakoda, a delicious and crunchy snack made from the mixture of rice flour and besan. It's one of the easiest snacks to prepare at home with basic pantry basic ingredients and I used to make these types of snacks at least once in a month at home to fill our snack box. 

We prefer these kinds of home made snacks more than any pre-packed store snacks.Though I have been preparing this snack for years now, somehow I didn't share this easy recipe so far, as deepavali is nearby, I thought sharing this recipe now would be helpful to all those who are looking for easy diwali snacks to prepare on this occasion. 

Before checking out the recipe, let's see some FAQs

What's the correct temperature to fry these Ribbon pakoda?
Add a pinch of dough into the hot oil, it should come up immediately . That's the perfect temperature to fry ribbon pakoda.

Why is my ribbon pakoda chewy instead of crunchy even though it has a golden brown color?
Oil temperature is too high, so the outside turns into a golden brown color before the inside get cooked. So it's chewy. Reduce the oil temperature and make sure to cook it in low-medium flame for a crunchy texture.

Ok, now let's see how to make this delicious Ribbon Pakoda. If you have any other questions, leave a comment, I will try to answer to the best of my knowledge !  

Ribbon Pakoda | Ola Pakoda

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Snacks | Recipe Cuisine: Indian
Ribbon Pakoda, Ola Pakoda,Seeva, Pepper Ribbon Pakoda Ribbon Pakoda, a delicious and crunchy snack made from the mixture of rice flour and besan.
Rice Flour - 1 cup
Besan/ Gram Flour - 1/2 cup
Pepper powder - 1 tsp
Salt - 1/4 tsp(heaped)
Butter - 1 tbsp
Water - as needed
Oil - for frying

First take the rice flour, besan, pepper powder and salt in a bowl. Mix it all well together. Melt the butter and add into the flour mixture.
Mix it with your hand until the butter is well mixed with the flour. Next, add water little by little and make a soft pliable dough.
Take the murukku press and add the ribbon pakoda disk into it and fill 3/4 of the press with the dough and close the lid. Heat the oil for frying and squeeze the dough directly into the oil as concentric circles.
Cook it on low-medium flame until it gets a nice golden brown color and the sound "shh" stops. Remove from the oil and drain it on a paper towel.
Once it's cooled down completely, break it into small pieces and store it in an airtight container. Yummy Ribbon Pakoda is ready to munch on any time.

Related : How to make Sattur Sev

  • Store it in a clean dry container to retain its crunchiness for a longer time.
  • Instead of pepper powder, you can use chili powder too.
  • For vegan version, instead of butter, you can add some hot oil in the flour and mix it well.

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