Crispy Ribbon Pakoda – Popular South Indian Tea Time Snack

Ribbon Pakoda Recipe – A South Indian Tea-Time Delight

Ribbon Pakoda, a popular South Indian snack, is crispy, flavorful, and easy to make. It is a perfect accompaniment to a hot cup of masala chai. With its crunchy texture and spicy seasoning, it’s a beloved snack in Indian households, especially enjoyed during festivals and as an everyday teatime treat. The preparation involves making a dough with besan (gram flour), rice flour, and other spices, which is then shaped into thin ribbons and deep-fried to golden perfection.

Let’s walk through how to make this crunchy delight that will elevate your snacking experience!

Ingredients

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 60 minutes

Servings: 6

Cuisine: Indian

Course: Snack

Diet: Vegetarian

Instructions

1. Prepare the Dough:

   • In a large mixing bowl, combine all the dry ingredients: gram flour (besan), rice flour, urad dal flour, asafoetida, turmeric powder, cumin powder, red chili powder, and salt.
   • Add the softened butter to the flour mixture and mix it in until you get coarse crumbs. The butter adds a rich flavor and helps in achieving the perfect crispy texture.

2. Form the Dough:

   • Gradually add water, a little at a time, and knead the mixture into a stiff yet smooth dough. The dough should be firm, but pliable enough to be pressed into ribbons.

3. Set Up the Sev Press:

   • Grease the sev press (also known as sev sancha) with a little oil to prevent the dough from sticking. Select a plate with thin strips to create the ribbon shape for the pakoda.

4. Heat the Oil:

   • Heat sunflower oil in a frying pan over medium heat. Ensure the oil is hot but not smoking, as cooking at high temperatures can cause the pakoda to brown quickly without becoming crisp.

5. Fry the Ribbon Pakoda:

   • Fill the sev press with the prepared ribbon pakoda dough. Press out thin strips of the dough directly into the hot oil.
   • Be sure not to overcrowd the oil; press in enough dough to cover the surface of the oil, but leave room for the ribbons to cook evenly.
   • The ribbons will cook quickly, so carefully turn them over using a slotted spoon to fry the other side. Fry until both sides are golden and crispy.

6. Drain and Cool:

   • Once the ribbon pakodas turn golden brown and crisp, use a slotted spoon to remove them from the oil. Place them on a plate lined with oil-absorbing paper to drain any excess oil.
   • Repeat the process for the remaining batches of dough until all the ribbon pakodas are fried.

7. Storage:

   • Allow the ribbon pakodas to cool completely. Once cooled, store them in an airtight container to maintain their crunchiness and freshness.

Serving

Enjoy your homemade ribbon pakoda as an evening snack with a hot cup of masala chai. This crunchy treat also pairs well with other beverages and can be served during parties or festive occasions.

Tips for the Perfect Ribbon Pakoda:

• Consistent Oil Temperature: Maintaining medium heat while frying is crucial. If the oil is too hot, the pakodas will brown quickly without becoming crispy. If it’s too cool, they may absorb excess oil and become greasy.
• Butter: Make sure the butter is soft enough to mix with the dry ingredients but not melted, as it affects the texture of the dough.
• Spices: Adjust the level of red chili powder according to your preference for spice. You can also experiment with adding other spices like carom seeds (ajwain) for additional flavor.

Nutritional Information (per serving)

Ribbon Pakoda is a delightful, crispy snack that is sure to become a family favorite. Whether enjoyed alone or shared with friends, it’s an irresistible treat that captures the essence of South Indian snack culture.