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Ribbon pakoda
Crisp rice flour ribbons
ரிப்பன் பக்கோடா: flat, ridged ribbons of rice flour and besan dough pressed straight into hot oil, crisp, peppery with chilli and sesame
Tamil households fire up the murukku press in the week before Deepavali, and ribbon pakoda is usually the first thing through it because it is the most forgiving. The dough of rice flour and gram flour is spiced with red chilli, sesame and asafoetida and squeezed through a flat slit plate straight into the oil, where the ribbons fry into crunchy, ridged strips that break into bite-sized pieces. It is lighter and crisper than thenkuzhal, savoury with a little heat, and fills the tins for guests and neighbours. Children eat it by the handful with evening coffee. Use gluten-free asafoetida, as many brands are cut with wheat, and check your press is free of wheat dough. Chef's tip: listen to the oil; when the loud sizzle around the ribbons dies to a whisper, the moisture is gone and they are done.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the dough
- 7 oz rice flour
- 3 ½ oz gram flour (besan)
- 1 ½ tsp red chilli powder
- 1 tsp white sesame seeds
- ¼ tsp gluten-free asafoetida
- 1 tsp salt
- 3 tbsp groundnut or sunflower oilhot
- ¾ cup waterabout
For frying
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Method
0/6 doneStep 1: Sift 7 oz rice flour and 3 ½ oz gram flour (besan) into a bowl and mix in 1 ½ tsp red chilli powder, 1 tsp white sesame seeds, ¼ tsp gluten-free asafoetida and 1 tsp salt.
Step 2: Pour over the hot 3 tbsp groundnut or sunflower oil and mix with a spoon, then rub it in with your fingers.
Step 3: Add ¾ cup water little by little and knead into a soft, smooth dough, softer than chapati dough. Common mistake: a stiff dough; the ribbons tear with jagged edges as they come out of the press. Keep it covered.
5 minStep 4: Heat 3 cups groundnut or sunflower oil, for deep-frying in a kadhai over a medium heat to about 350°F. Fit the ribbon plate (two flat slits) into the press and fill it with dough.
Step 5: Press the dough straight into the hot oil in a circular motion, making 2–3 layers of ribbon. Fry for 3–4 minutes, turning once, until golden and the sizzling has almost stopped.
25 minStep 6: Lift out with a slotted spoon, drain on kitchen paper and break into pieces once cool. Store airtight for up to 3 weeks.
Nutrition per serving
- Calories
- 200 kcal
- Protein
- 4 g
- Carbs
- 25 g
- Fat
- 10 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ribbon pakoda take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
- What can I use instead of white sesame seeds?
- Poppy seeds or finely chopped pumpkin seeds, same amount.
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