Ribbon Pakoda is very easy and quick snack to prepare at home. It is perfect for any festival time or just make them and enjoy your cup of tea. Ribbon Pakoda known by this name as it resembles to ribbon. This snack is deep-fried and made with gram flour and rice flour. Which makes ribbon pakoda gluten free as well.

To make ribbon pakoda a special equipment is known as “chakli sancha” which comes either in steel metal or brass, required to make these. Each chakli Sancha has multiple press attachments and you need to find this right one to do it.

Ribbon pakoda is a south Indian snack which I came to know while staying in Bangalore. In north, India this chakli sancha is very common in the household, and all attachments are used while making snacks especially for Holi festival. Though it is deep fried and prepared at home so I still consider it healthy and kid-friendly.

Again the best part of this snack is it has a good shelf life. You can store them for good two weeks in airtight container. They are excellent snack option while going for long road trips.Kids enjoy eating these.So let see how to make crispy and crunch ribbon pakoda.

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        Ribbon Pakoda A TeaTime Snack

Ingredient                                  Serves 6-8 servings

2 Cup rice flour
1 Cup besan/gram flour
1 Tblsp til/sesame seeds
1/4 Cup oil
1 Tsp cumin seeds
1 Tsp red chili powder (optional)
Salt as per taste
A pinch of asafoetida
Oil for deep frying
1/2 Cup of water to knead the dough

Method

1. First of all, take a big mixing bowl. To this combine all dry ingredient very well.
2. In addition to this mixture add oil and rub it nicely. Now the flour mixture will become crumbly.
3. Gradually add the water to make a soft and smooth dough. It should be soft, not hard.
4. Keep it aside for 15 min. Meanwhile, prepare for deep frying.
5. Heat enough oil in a kadhai on medium heat.
6. Choose the attachment of making pakoda and fill this equipment with the ribbon pakoda dough.
7. Press in the thin strips in the hot oil. Add enough strips to cover the oil pan.
8. These ribbon pakoda are thin strips so they tend to get brown very soon. Gently turn them on another side quickly.
9. Once they start turning golden, take them out of the pan and place it on kitchen towel. This will absorb excess oil.
10. Do the same with the remaining dough.
11. Let the ribbon pakoda cool completely and store in airtight container.
12. Serve them in tea time and enjoy crispy and crunchy ribbon pakoda.

Note

1. Add little quantity of water each time while making a dough.  It should be soft and smooth.
2. Deep fry these on medium flame. On high flame, they tend to turn brown very fast without cooking properly.

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5 from 2 votes

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Ribbon Pakoda Recipe | Quick And Easy South Indian TeaTime Snack

Ribbon Pakoda is very easy and quick snack to prepare at home. It is perfect for any festival time or just make them and enjoy your cup of tea. Ribbon Pakoda known by this name as it resembles to ribbon. This snack is deep-fried and made with gram flour and rice flour. Which makes ribbon pakoda gluten free as well.

Course Snack

Cuisine Indian

Author Bhawana Singh

Ingredients

• 2 Cup rice flour
• 1 Cup besan/gram flour
• 1 Tblsp til/sesame seeds
• 1/4 Cup oil
• 1 Tsp cumin seeds
• 1 Tsp red chili powder (optional)
• Salt as per taste
• A pinch of asafoetida
• Oil for deep frying
• 1/2 Cup of water to knead the dough

Instructions

1. First of all, take a big mixing bowl. To this combine all dry ingredient very well.

2. In addition to this mixture add oil and rub it nicely. Now the flour mixture will become crumbly.

3. Gradually add the water to make a soft and smooth dough. It should be soft, not hard.

4. Keep it aside for 15 min. Meanwhile, prepare for deep frying.

5. Heat enough oil in a kadhai on medium heat.

6. Choose the attachment of making pakoda and fill this equipment with the ribbon pakoda dough.

7. Press in the thin strips in the hot oil. Add enough strips to cover the oil pan.

8. These ribbon pakoda are thin strips so they tend to get brown very soon. Gently turn them on another side quickly.

9. Once they start turning golden, take them out of the pan and place it on kitchen towel. This will absorb excess oil.

10. Do the same with the remaining dough.

11. Let the ribbon pakoda cool completely and store in airtight container.

12. Serve them in tea time and enjoy crispy and crunchy ribbon pakoda.

Recipe Notes

1. Add little quantity of water each time while making a dough.  It should be soft and smooth.
2. Deep fry these on medium flame. On high flame, they tend to turn brown very fast without cooking properly.

This is my entry for BM 85 week 2 day 3.

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