Ribbon Pakora – Spicy Ribbons

Spicy Ribbons - Ready to watch Olympics now...

Lately we are spending a lot of time in front of T.V. watching the Olympics. With enough company and exciting olympic events, there’s always that need to snack on something so I decided to make Ribbon pakoras. It wasn’t an ideal day to spend an hour in front of the hot stove but once you decide that you gotta have it, you gotta make it.

Quite popular in Tamil nadu, Ribbon pakoras are crispy and spicy fritters albeit without any vegetable. They are made by mixing flours and spices and deep fried using a special implement which comes with small round disks, as in a cookie cutter, each with a different design. This one implement generally serves well for making many kinds of fried snacks such as Chakli, Murukku, Sev etc.

2 cups rice flour

1 cup besan/chick pea flour/chana no loat

1/3 cup melted, unsalted butter

2 tea spoons red chili powder

1/4 tea spoon hing/asafoetida

1 table spoon til/sesame seeds

1.5 tea spoon salt (if using salted butter, reduce the quantity by 1/4 tea spoon)

4 cups oil to deep fry (peanut or vegetable)

Any kitchen press/Murukku maker with a ribbon disk (picture below)

In a big bowl, mix everything except butter with a big spoon. Add melted butter and mix well again. Pour water all over the mix and make a dough using your hand. You will have to knead it for about 5 minutes to make it soft.

In a frying pan/kadhai, heat 4 cups of oil. When the oil is hot, using the Murukku maker, make small rounds (about 5 inches in diameter) of ribbons. Keeping the heat to medium, fry for about 1 minute on both sides.

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5 Responses to “Ribbon Pakora – Spicy Ribbons”

  1. LOLL BISHOON Says:

    I AM FROM SOUTH AFRICA. I LOVE COOKING AND TRING OUT NEW RECIPES. THIS LOOKS VERY EASY, I WILL BE TRYING OUT SOON.

  2. manisha Says:

    this looks awesome. i am surely going to try it.

    please do check out my recipe blog. would love to hear ur feedback.
    http://recipe4cooking.blogspot.com

    regards,
    manisha

  3. R D Says:

    Jai Shri Krushna Anupama jee,

    Lovely recipe and nice instrcutions xcept it should be reading 5 cms or 2 inches instead of 5 inches.

    Am i right ?

    Keep adding more of South Indian recipes ( especially spicy Chettinad stuff )

    R.D.

    • Anupama Krishnamurthy Says:

      જય શ્રી કૃષ્ણ!

      Thank you for your nice words.
      Re. the size, actually I do mean it to be 5 inches. What I am talking about is size of the cluster. As you press the dough into the hot oil using the ribbon disk, and if you keep moving the murukku maker, the round will expand and reach about 5 inches in diameter. You can make the clusters smaller or larger. 5 inches is what like as it’s neither too big nor too small.

      In the coming weeks I will be adding more South Indian dishes.

      Anupama

  4. Sharada Sharma Says:

    Dear Anupama,
    What a great blog!!
    The recipes are all so easy to follow, even for amateurs.
    I made this ribbon pakoda as a savoury snack to serve at a get together I have every year to celebrate Varmahalakshmi. It came out very well. I received a lot of compliments. In fact, we are planning on making this snack for two hundred people to serve at our community Krishnajanamashtami celebrations. I think it’s going to be part of my regular repertoire!


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