A staple in my house for Diwali is ribbon pakoda. Though I am not too fond of deep frying or standing in front of the oil forever, I still have the zest to prepare ribbon every year. To make these you need to have the press that allows the dough to make strands of ribbons to be deep fried in oil. This year I made it again and documented it. There are many versions to making this and this is my version. What I liked about it was the oil in the wok did not reduce at all. This crunchy munch did not drink the oil and that was good when one deep fries.
Heavy bottom pan or a wok
The press to make ribbons
Measuring cups and spoons
Rice Flour - 1 cup
Besan Flour - 2 cups
Butter - 2 tbsps
Chilli powder - 1 tsp
Asafoetida mixed in water (I used the solid piece of asafoetida and soaked in 2 cups of water)
Turmeric - 1/3 tsp
Oil for deep frying
1. Add rice and besan flour with salt, chilli powder and turmeric in a bowl.
2. Add room temperature butter and mix it well and for making the rest of the dough add the asafoetida water little by little and make into a dough that is not sticky.
3. Heat the oil on medium high. Add a little bit of the dough into the oil and when it raises up fast the oil is ready.
4. Add the dough into the press and make ribbons and fry in the oil.
5. Fry until golden brown and crunchy. Transfer into a paper towel for any oil to drain off.
6. Store in a air tight container.