Sunday, October 28, 2012

Ribbon Pakoda

  • 1 cup besan (gram flour or garbanzo flour)
  • 2 cups rice flour
  • 2 tsp chili powder
  • ½ tsp asafoetida (hing)
  • salt to taste
  • oil for deep frying
  1. Mix all ingredients with enough water to get a soft dough (consistency same as pizza or chapathi dough).  Knead well.
  2. Heat oil in a wok.
  3. Fill a cookie press or a chakli press with ribbon mould and press the dough directly into the oil. Cook until lightly browned, turning once.
  4. Transfer to a plate lined with paper towel, to absorb the excess oil.
  5. Cool completely and then store in an air tight container.
Serves 12-15

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