Our kitchen
Quick answer
Mix equal cups of rice flour and besan with chilli powder, salt, asafoetida and butter, knead with water, press flat ribbons into medium-hot oil and fry until the bubbles stop.
Ingredients and steps
Ingredients
- In the shop
- In the shop
- In the shop
- In the shop
- In the shop
- In the shop
- In the shop
You need
Murukku press with the ribbon plateKadai for frying
Order these on WhatsAppSteps
- Mix the flours
Sieve the rice flour and besan together. Add chilli powder, asafoetida and salt, and rub in the butter.
- Make the dough
Add water slowly and knead to a soft dough, softer than chapati dough.
- Press and fry
Fit the ribbon plate. Press ribbons straight into medium-hot oil, moving in circles. Fry until golden and the bubbles stop, about 3 minutes, turning once.
- Cool
Drain on a steel plate, break into pieces when cool, and store airtight.
Shop tip: Add a teaspoon of hot oil to the flour along with the butter; it makes the ribbons lighter and crisper.
245kcal
7 gprotein
32 gcarbs
11 gfat
Per serving, an estimate. It does not change with the servings.
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Make it in a big batch
Double the flours for a 1 kg Deepavali tin; ribbon pakoda is the fastest snack to press and fry.
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Why is my ribbon pakoda not crisp?
The oil was not hot enough or the ribbons were taken out too early. Fry until the bubbling almost stops.
Can I make it without butter?
Yes. Use 2 tablespoons of hot oil instead; it stays crisp.
How long does it keep?
About two weeks in an airtight tin.