Savory Treats - Ribbon Pakoda
After all those sweet dishes, it's time to jolt awake the taste buds and enjoy some salty, crispy, spicy tidbits.
Here is another treat I made for Diwali - Ribbon Pakodas. The recipe is very similar to this one in Shammi's Blog. She explains it all in her unique, eloquent and very enjoyable style. My proportions of the ingredients are slightly different from hers.
I made a huge tub of these(6 cups of rice flour!) because they keep for a long time and we love munching on them as a fantastic accompaniment to steaming cups of hot chai!
If you are planning to make a large batch of these, mix the dry ingredients and only mix in the water when you are ready to start frying. The texture and color of the pakodas are best when the dough is mixed just right before the frying step. Mixing the dough too much in advance will discolor the pakodas and also make them somewhat soggy. Yes, I learned this the hard way a few years ago!
This is my entry to gracious VKN of My Dhaba's VCC Q3 Festival Foods event
1 cup rice flour
1/4 cup besan i.e chickpea flour
1/4 tsp butter (unsalted preferred)
1/2 tsp asafoetida
1-2 tsps chilli powder (or more!)
salt to taste
oil for deep frying
- Heat the oil for deep frying in a hot wok or wide saucepan.
- Mix all the flours and the powders.
- Cut the butter into small pieces and rub into the mixture with your fingers.
- Add water to make a soft dough.
- Put into a murukku press and squeeze into hot oil into a big lazy circle - as big as the pan can hold.
- Deep fry till golden brown.
- Leave to drain and cool on absorbent paper towels. Brown paper grocery bags work very well for this.
- Store in air-tight tins when cool and enjoy!