Ribbon Pakoda

🔥 Prep

• Measure out 200 g rice flour and 100 g besan into a large mixing bowl.
• Sift the flours together to remove any lumps.
• Measure 1 tsp salt, 1 tsp chilli powder, and 0.25 tsp asafoetida; add to the bowl.
• Soften 1.5 tbsp butter (≈22 g) at room temperature or melt briefly; set aside.
• Measure 150 ml water; keep ready for dough.

🔥 Cook

• 1. Add the softened butter to the dry ingredients and rub in with fingertips until the mixture resembles coarse crumbs.
• 2. Gradually pour in the 150 ml water while stirring to form a smooth, thick dough that holds its shape when pressed.
• 3. Load the dough into a ribbon pakoda press (or a sev maker with a ribbon disc) and press directly into hot oil.
• 4. Heat 400 ml oil in a deep kadai or pan over medium-high heat until it reaches about 180 °C (or a small drop of dough sizzles and rises to the surface).
• 5. Carefully drop the pressed ribbons into the oil, ensuring not to overcrowd; fry for 2‑3 minutes or until they turn golden‑brown and crisp, turning once if needed.
• 6. Using a slotted spoon, remove the fried ribbons and transfer them to a plate lined with paper towels to drain excess oil.
• 7. Repeat the pressing and frying process with the remaining dough, adjusting heat to maintain medium‑high temperature.
• 8. Allow the ribbon pakoda to cool completely before storing in an airtight container.

🔥 Serve

• Serve the ribbon pakoda warm or at room temperature as a snack with a cup of masala chai.
• Pair with coconut chutney, mint‑coriander chutney, or a tangy tamarind sauce.
• Garnish lightly with a sprinkle of chaat masala or extra chilli powder for added zing, if desired.