Ribbon Pakoda Recipe- Crispy Fried Gram & Rice Flour Snack

Last Updated on 4 months by Neha Deshmukh

Ribbon Pakoda Recipe – Crispy Fried Gram & Rice Flour Snack

Introduction

Oh, Ribbon Pakoda! This snack just screams festive vibes to me. I remember my grandmother making these during Diwali, the whole house smelling of warm spices and frying oil. It’s a bit of a labor of love, but honestly, the satisfying crunch and flavour explosion are SO worth it. This recipe is a family favourite, and I’m thrilled to finally share it with you. Get ready for a crispy, savoury treat that’ll disappear in minutes!

Why You’ll Love This Recipe

This Ribbon Pakoda isn’t just delicious; it’s wonderfully textured. The combination of rice flour and fried gram flour gives it a unique crispness you won’t find in other pakodas. It’s perfect for tea time, as a crunchy accompaniment to your meals, or just as a satisfying snack when those cravings hit. Plus, it’s surprisingly customizable – you can adjust the spice level to your liking!

Ingredients

Here’s what you’ll need to make these delightful Ribbon Pakodas:

• 1 cup rice flour
• 1/4 cup gram flour (besan)
• 1/4 cup fried gram flour (roasted chana dal)
• 1/2 teaspoon cumin seeds
• 1-1.5 tablespoons sesame seeds
• 1/4-3/4 teaspoon red chili powder
• 1/2 teaspoon salt
• 2 teaspoons oil
• 1/2 inch ginger
• 2 green chilies
• Water as needed

Ingredient Notes

Let’s talk ingredients! A few things will really make a difference:

• Fried Gram Flour (Roasted Chana Dal): This is the star! It gives the pakodas their signature crispness and nutty flavour. Make sure it’s finely ground – you can buy it pre-ground or grind it yourself.
• Spice Levels: I’ve given a range for the chili powder. My family likes a mild kick, but feel free to add more if you prefer a spicier pakoda. Some regions in India also add a pinch of asafoetida (hing) for extra flavour.
• Oil Choices: Traditionally, groundnut oil is used for frying pakodas in many parts of India, giving a lovely flavour. However, you can use any neutral-flavored oil with a high smoke point, like sunflower or vegetable oil. I’ve used sunflower oil with great results.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the fried gram into a fine powder if you haven’t already. You want it to be almost flour-like.
2. In a large bowl, combine the rice flour, gram flour, fried gram flour, cumin seeds, sesame seeds, chili powder, and salt. Give it a good mix.
3. Now, add the 2 teaspoons of oil to the flour mixture. Rub the oil into the flour with your fingertips until it’s well combined. This helps create a flaky texture.
4. Time for the flavour boost! Blend the ginger and green chilies with a little water to form a paste. Strain this paste to remove any coarse bits. Use this spiced water to knead the dough. Add plain water gradually, until you have a soft, non-sticky dough. It shouldn’t be too firm or too sticky.
5. Attach the ribbon pakoda plate to your murukku maker (pakoda press). Grease the plate lightly with oil to prevent sticking.
6. Fill the murukku maker with the dough.
7. Heat oil in a kadai (deep frying pan) over medium-high heat. To test if the oil is ready, drop a tiny piece of dough into the oil. It should sizzle and rise to the surface immediately.
8. Now, press the dough directly into the hot oil in circular motions, creating ribbon-like shapes. Don’t overcrowd the kadai.
9. Fry the pakodas on medium-high heat until they are golden brown and crispy. This usually takes about 2-3 minutes per batch.
10. Remove the pakodas with a slotted spoon and drain them on a cooling rack lined with paper towels.
11. Once cooled, gently break the pakodas into pieces and store them in an airtight container.

Expert Tips

• Dough Consistency is Key: The dough should be soft but not sticky. If it’s too dry, the pakodas will be hard. If it’s too wet, they’ll absorb too much oil.
• Oil Temperature: Maintaining the right oil temperature is crucial. Too low, and the pakodas will be oily. Too high, and they’ll burn.
• Don’t Overcrowd: Frying in batches ensures even cooking and crispiness.

Variations

• Spice Level Adjustments: My friend, Priya, loves her pakodas fiery hot! She adds a full teaspoon of chili powder and sometimes even a pinch of cayenne pepper.
• Oil Options: As mentioned before, groundnut oil is traditional, but sunflower or vegetable oil work beautifully too.
• Gluten-Free Adaptations: This recipe is naturally gluten-free, as long as your besan (gram flour) is certified gluten-free.

Serving Suggestions

Ribbon Pakoda is fantastic on its own with a cup of chai. It also pairs wonderfully with a dollop of green chutney or a sprinkle of chaat masala. We often serve it as part of a larger Indian snack platter during gatherings.

Storage Instructions

Store cooled Ribbon Pakoda in an airtight container at room temperature for up to 5 days. They tend to lose their crispness over time, but they’ll still be delicious!

FAQs

• What is the best way to grind the fried gram flour? A high-powered blender or a spice grinder works best. Grind in small batches for a finer powder.
• Can I make the dough ahead of time? Yes, you can! Prepare the dough and store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature before using.
• What oil is best for frying pakoda? Groundnut oil is traditional, but sunflower or vegetable oil are great alternatives.
• How do I know if the oil is at the right temperature? Drop a tiny piece of dough into the oil. It should sizzle and rise immediately.
• My pakoda is breaking apart while frying, what am I doing wrong? The dough is likely too dry. Add a little more water, a teaspoon at a time, until it reaches the right consistency.