Ribbon Pakoda

 

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Preparation time: 10 minutes
Cooking time: 30 minutes
Yield: 750 grams
1 Cup measurement: 200ml

 

Ingredients

Senagapindi (Bengal Gram Flour) : 2 Cups



Biyyampindi (Rice Flour) : 1 Cup



Allam (Ginger) : 2 inches Piece



Pachimirapa (Green Chillies) : 5 or 6



Nune (Oil) : 1/2 kg

Jeelakarra (Cumin Seeds) : 1 tsp



Venna (Cooking Butter) : 2 Tsp



Salt : As Per Taste

Pakoda Maker





Procedure

Step 1 : Blend Ginger, Chillies adding 1 tsp Salt & 1 tsp Cumin Seeds into paste (add little Water)



Step 2 : In a Basin mix 2 Cups Bengal Gram Flour and 1 Cup Rice Flour



Step 3 : Add 2 tsp Cooking Butter. Mix well



Step 4 : Filter Ginger, Chillies Water to the powder. Mix everything





Step 5 : Take little quantity of flour each time adding water to make smooth dough (Taste and add Salt if necessary)



Step 6 : Insert Dough in the Pakoda maker. Heat 1/2 kg Oil in wide Deep Pan

Step 7 : Slowly press and leave in to heating oil in a Spiral fashion



Step 8 : Fry till golden color in High flame, remove with Strainer



Crispy Ribbon Pakoda is ready for evening snacks. Has a Shelf Life of around 30 days






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