Friday, November 5, 2021

Ribbon Pakoda


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