- Chickpea flour/Besan - 1 cup
- Fine rice powder - 1 cup
- Kashmiri chili powder - 1 tablespoon
- Fennel seeds/Saunf - 1/2 teaspoon
- Turmeric powder - 1/4 teaspoon
- Asafoetida/Hing - 1/4 teaspoon
- Curry leaves - 1-2 sprig
- Salt to taste
- Oil for deep frying
- Use a pestle and mortar or a small mixie jar to powder the fennel seeds. You can alternatively use fennel powder if you have that in hand.
- Take a large mixing bowl and mix together chickpea powder, rice powder, chili powder, turmeric powder, fennel powder, asafoetida, and salt.
- Add water a little at a time and mix together to make a smooth dough(like a chapathi dough).
- Grease the inside of the mold and use the ribbon pakkoda plate. See the picture below.
- Fill the dough in the mold and squeeze it directly into the hot oil.
- Turn it a couple of times and remove it from the oil when it turns golden brown in color.
- Repeat for the rest of the dough.
- Wash and dry the curry leaves. Fry them in the same oil and mix it with ribbon pakoda.
- Break the ribbon pakoda into smaller pieces.
- Enjoy with a cup of hot tea.
- These can be stored at room temperature in an airtight container for more than a week.
- I prefer to use coconut oil to get the authentic Kerala snack taste. But you can use any vegetable oil for deep frying.