Ribbon Pakoda


Prepared By
Lakshmi Aparna


Ribbon Pakodi 685

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

 

Ingredients

Senagapindi (Bengal Gram Flour) : 2 Cups

Bengal Gram Powder

Biyyampindi (Rice Flour) : 1 Cup

Rice Flour

Allam (Ginger) : 2 inches Piece

Allam

Pachimirapa (Green Chillies) : 5 or 6

Chillies

Nune (Oil) : 1/2 kg

Jeelakarra (Cumin Seeds) : 1 tsp

Jeelakarra

Venna (Cooking Butter) : 2 Tsp

Butter 1

Salt : As Per Taste

Pakoda Maker

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Procedure

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

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

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Step 3 : Add 2 tsp Cooking Butter. Mix well

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

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

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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

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

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

Ribbon Pakoda

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