Vinniskitchen

Ribbon Pakoda

Ingredients:
  • Rice Flour - 2 1/4 cups
  • Besan - 3/4 cup
  • Kashmiri Red Chilly Powder - 1 to 2 tbsp
  • Turmeric Powder - 1/4 tsp
  • Hing / Asafoetida - 1/8 tsp
  • Curry Leaves - a few 
  • Salt to taste
  • Water as required (I used 1 cup)
  • Oil - 2 tbsp + to deep fry
Method:
  • Add rice flour, besan, turmeric powder, kashmiri red chilli powder, salt and hing in a mixing bowl.
  • Mix well with hands.

  • Heat 2 tbsp oil for 2mins or till hot. Add to the dry mixture to get a sizzling sound.

  • Crumble mixture well with hands.
  • Add water gradually to get a neither so soft not so hard, but smooth dough.
  • Heat oil in a kadai for deep frying on medium flame.
  • Grease the pakoda maker with little bit of oil.
  • Make cylinders out of dough and gently fill the mould with dough. Do not press hard and fill in excess.
  • Close the mould and press or rotate as the case is on top of hot oil. To check if the oil is hot, drop a small piece of dough into the oil. If the dough comes up without much delay, it is the right temperature.
  • Do not overcrowd the oil with too much of pakodas at once.

  • Stir occasionally to ensure cooking evenly.
  • Flip when one side is done. Cook till both sides are crispy and you can feel the crispness with the ladle.
  • Repeat for all the dough.

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