Garlic Ribbon Pakoda | Garlic Ribbon Murukku Recipe

Garlic ribbon pakoda

Every year during Diwali I make Ribbon pakoda / Ola pakoda without fail. Usually I make it adding hing. This year, I made ribbon pakoda adding garlic. It turned out so flavourful and crunchy than my usual ones. So I am planning to try this version every year during Diwali.

Generally Garlic ribbon pakoda is prepared by grinding soaked red chilli and garlic cloves to a paste and added to the rice flour. In this method, garlic pieces and red chilli won’t grind properly. So I followed a different method as suggested by Happy homemaker – Tamil YouTube channel video. Thank you so much Jaya. Your tip worked out so well.

Its so easy to make and stays good for a month if handled properly. Friends, lets see how to make this yummy Garlic ribbon murukku recipe with step by step pictures and a short video.

Link for Shorts video : https://youtube.com/shorts/gIpyFljMqS8?feature=share

Check out my other DIWALI SNACKS RECIPES too.

 Garlic ribbon murukku

Garlic ribbon pakoda / Garlic ribbon murukku recipe

Garlic ribbon pakoda / Garlic ribbon murukku recipe

Garlic ribbon pakoda / Garlic ribbon murukku recipe for Diwali snacks.

 
Cuisine: Indian
Category: Snacks
Serves: 1/2 kg
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 

INGREDIENTS

1 cup = 250ml

  • Store bought rice flour or Idiyappam flour – 1 cup
  • Besan flour or Roasted gram flour / pottukadalai maavu – 1/2 cup
  • Melted butter – 1 tbsp
  • Sesame seeds – 1 tsp
  • Salt – as needed
  • Red chilli powder – 1 tsp
  • Water – as needed
  • Cooking oil – to deep fry

To grind

  • Garlic cloves – 10
HOW TO MAKE GARLIC RIBBON PAKODA
  1. In a wide bowl,sieve rice flour and besan flour.
  2. Add salt, sesame seeds and Kashmiri chilli powder to it. Mix well.
  3. In a mixie jar, take the garlic cloves and add a handful of rice flour mix to it.
  4. This helps to grind garlic to a powder without any grits. Add the garlic mix to the rice flour mix.
  5. Lastly add melted butter and mix well and spread evenly.
  6. Add water and make a thick dough. Take the ribbon pakoda mould and grease with oil.
  7. Fill the dough. Heat oil and drop a pinch of dough. If it rises to the top immediately, oil temperature is right.
  8. Squeeze the murukku press over the hot oil and deep fry ribbon pakoda in both the sides till bubbles cease. Remove from oil and drain in a tissue paper.
  9. Store in an air tight box once it cools down. Stays good for a month.
METHOD – STEP BY STEP PICTURES
  • In a wide bowl, sieve the rice flour and besan flour. You can use roasted gram dal flour instead of besan flour. Add Kashmiri red chilli powder, salt and sesame seeds to it. Mix well and set aside.
  • In a mixie jar, take the garlic cloves without skin and add a handful of above said mixed rice flour to the garlic cloves. Grind well to a smooth powder. ( Tip : Adding rice flour to the garlic cloves helps in even grinding of garlic pieces without any grits. I got this tip from “Happy homemaker – Tamil YouTube channel video”. Thanks Jaya for this nice tip. 

    • Garlic ribbon pakoda

  • Add this ground garlic powder to the rice flour and mix well. Lastly add the melted butter and spread it well with your hands. Try to hold little quantity of flour after mixing. You should be able to hold the shape but it should crumble when you drop it. This shows fat content is enough for the dough.

    • Garlic ribbon pakoda

  • Take the ribbon pakoda mould along with the murukku press. Grease with oil and fill the dough. Heat oil to deep fry and check the oil temperature by dropping a pinch of dough. If it rises to the top immediately, oil temperature is just right.

    • Garlic ribbon pakoda

  • Now lower the flame to medium. Hold the murukku press over the hot oil and squeeze it in a circular manner to make ribbon pakoda. Cook till bubbles cease in one side. Flip over and cook the other side till bubbles cease and turns golden in color.
  • Remove and drain in a tissue paper. Break the ribbon pakoda into pieces and store in an air tight box. It stays good for a month.

    • Garlic ribbon pakoda

    Enjoy !

Note

  • For variations, you can use roasted gram dal instead of besan flour.
  • You can use 2 tbsp of hot oil instead of butter.
  • Deep fry ribbon pakoda till the bubbles and Sshh sound ceases.
  • Store in the box after it comes to room temperature. Do not store when hot because it will sweat and becomes soggy.

Try this easy, yummy Garlic ribbon pakoda and enjoy for this Diwali !

Garlic ribbon pakoda

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