RIBBON PAKODA RECIPE WITH BESAN /OLA PAKODA – EASY DIWALI SNACKS

• In a wide bowl,take the rice flour, besan, hing, pepper powder, salt & butter at room temperature. Mix well. Butter should be mixed well with the flour. You can use Kashmiri red chilli powder instead of pepper powder but color of ribbon pakoda comes out golden brown.

• Add water little by little and make a smooth, non-sticky dough. Make sure dough is not too tight/dry or too wet. Take the ribbon pakoda mould(achu) and keep a ball of dough in the press.

• Heat oil to deep fry. When the oil becomes hot, drop a pinch of dough. If it rises immediately, temperature is just right. Simmer the flame & press the mould over hot oil in a circular manner. Let it cook in one side till bubbles cease. Flip it and again cook till “ssh“ sound stops. Remove and drain in a tissue.( adjust the flame whenever needed). 

After its cooled down, break into pieces, store in an air tight box and Enjoy ! This snack takes one day to infuse all the flavour and tastes, smells best the next day !

• You can replace pepper powder with a tsp of red chilli powder & hing with smoothly ground 1.5 tsp of garlic paste.
• While making dough, do not add more water and make too sticky dough. Ribbon pakoda will break into pieces in oil & you will get serrated edges.
• If you make very tight dough, it will be very difficult to press. So make it perfect.
• Do not reduce the quantity of rice flour. U won’t get crispy pakoda.
• U can replace butter by ghee or hot oil. But butter gives the best result.
• If you don’t deep fry all the batches properly, it will make the entire snack soggy the next day. So deep fry them by adjusting the flame correctly.
• It tastes best the next day with all its flavor and crispness.