link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: RIBBON PAKODA

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Monday, October 27, 2008

RIBBON PAKODA

I would love to send this to my dear blogger friend Priti's Festive Food Event - Diwali

I would also like to send this for EC’s WYF- Party Food and

Srivalli’s JFI – Festivals – Diwali Event

RIBBON PAKODA

WISH ONE AND ALL A HAPPY DEEPAWALI AND MAY THIS FESTIVAL OF LIGHTS BRING CHEER TO YOU’LL

Here is a recipe for Ribbon pakoda, a crispy savory which is always made in my house for Deepawali (Diwali). It is known as Ribbon pakoda, because it is in the shape of Ribbons. Diwali is an excuse to make it, so I made good use of this excuse and churned out 2 bucketfuls of this savory. This stays for a long time and I always enjoy this more with my evening cup of tea later on. As they say, the person who cooks looses his apetite, so, on the day that I make the ribbon pakoda, other than the cursory bite to taste salt, spice etc. I don’t actually sit and eat it with relish. I do that on the other days following Diwali. It feels good as if someone else has prepared it for you.

Ingredients

Chickpea/ Gram flour (Besan) - ½ cup

Rice flour -1 cup

Butter – ½ tbsp (Unsalted butter would be nice, zero cholesterol Margarine can also be used)

Asafetida – ½ tsp

Chilly powder – 3 tsps full

Cumin powder – 1-2 tsps (If freshly roasted and ground it would be nice)

Salt as per taste

Oil for deep frying

Method:

In a big bowl, add the flours, add butter/margarine, asafetida, chilly powder, cumin powder and salt and mix well. Always mix the flour with all the masalas first before adding water, this ensures that everything mixes well. Now add water and mix well till you have soft pliable dough like chappati. Let it rest for 5 minutes. Meanwhile in a wok, add oil, while the oil is getting heated, Take a Murukku press also known as “Naazhi” in Tamil, Choose the plate with a slit as shown in the picture.. Once you insert the plate, fill in the mixed dough and close the Naazhi. Squeeze into the hot oil into circles, as big as the pan can hold. After a while, turn to the other side, fry until golden brown. The oil stops frothing that indicates that it is done. Remove the circles and place on a kitchen towel to absorb the excess oil. When it is cool, you can store the ribbon pakodas in air-tight tins and enjoy this crispy savory with your evening tea or coffee.

4 comments:

Purva Desai said...

Sukanya we call this ribbon pakoda as Chorafdi......and we always make this savoury snack during Diwali...
Thanks for sharing dear

Srivalli said...

Thats looking so yum!..thanks for sending across..

Priti said...

Your pakoda has come out so well...just perfect....thanks for the yum entry dear

easycrafts said...

We too make these often..thanks for participating

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