by Foodie #590141
This recipe has been viewed 2123 times
Ribbon pakoda is best suited with tea or coffee in mansoon season. It is also called as tape pakoda.
- Combine all ingredients except oil for frying in a bowl. Mix thoroughly with your fingers till butter is well incorporated and it resembles breadcrumbs.
- Gradually add 3/4 - 1 cup water and knead to make a firm dough.
- Heat oil in a deep frying pan till smoking.
- Add 1 table spoon hot oil to dough and knead again.
- Insert the ribbon pakoda disc (with two 1/2’’ slits running alon its diameter) in a thenkuzhal press.
- Fill container with dough and press dough out in ribbons into hot oil.
- With a slotted spoon break ribbons into convenient lengths to facilitate turn ribbons and fry till the hissing sound ceases and they are golden and crisp.
- Remove with a slotted spoon and place on kitchen paper to absorb excess oil.
- Cool and store in airtight jars.
- They remain crisp for a couple of weeks.
This recipe was contributed by Foodie #590141 on 03 Jul 2013
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