A Guide to Making Ribbon Pakoras or Ribbon Muruku With Gram Flour/Chickpea Flour
Teatime Snacks: Ribbon Pakoras or Ribbon Muruku
Making ribbon pakoras does not take much time. I made a container full of pakoras in 30 minutes. They stay fresh for 15-20 days at room temperature if they're stored in an air-tight container. These pakoras look like ribbons, hence the name.
How to Make Ribbon Pakoras:
You have to mix a cup of rice flour, a little more than half a cup of gram flour, half a cup or less of fried gram flour, some white sesame seeds or carom seeds, red chili powder, asafoetida/hing powder, butter, and salt together in a wide mixing bowl. Mix the dry ingredients first and softly knead adding water little by little to get a soft and pliable dough. Cover the dough ball with an inverted vessel to avoid drying. Resting the dough is not necessary.
Take out a fistful of the dough. Softly press it to form an elongated shape. Take a chakli/ribbon pakora maker press machine and insert ribbon pakora mould. Grease the inside of the hollow container. Fill the dough inside it and keep the machine ready for making the pakoras.
Heat oil in a deep-bottomed pan. Press or turn the machine, as per instructions for dropping the dough into the hot oil. When the dough passes through the mould, it takes the shape of ribbons. Fry them in medium hot oil till they turn golden. Drain, and place on an absorbent paper towel. Repeat the procedure for making the entire bunch of pakoras.
Once cold, store them in an air-tight container. Use them as and when desired for 15-20 days. Enjoy eating them as a tea-time snack or in between meals snack.
- 1 big cup rice flour
- 1/2 big cup+2 tbsp gram flour/besan
- 1/3 big cup fried gram flour
- 3 pinches asafoetida/hing powder
- 2 tsp butter
- 3/4 tsp salt, or as per taste
- 1 tsp red chili powder
- 1/2 tsp carom seeds, or white sesame seeds
Some Important Information:
1. You can make fried gram flour easily at home. Take fried gram in a mixer grinder and dry grind them to get a smooth flour.
2. Turn the pakoras occasionally while frying to ensure uniform cooking. This way, you can get uniform colored pakoras.
Step-By-Step Instructions and Images for Making Ribbon Pakoras or Ribbon Muruku
- Take rice flour, gram flour, fried gram flour, asafoetida powder/hing, red chili powder, carom seeds or white sesame seeds, butter, and salt in a wide mixing bowl.
- Softly knead them adding water little by little to get a soft, firm, and pliable dough. Cover the dough with an inverted vessel. This is just to avoid the drying of the dough. Resting the dough is not needed.
- Keep ready ribbon pakora maker machine and the mould. Apply oil inside the hollow container. Take a fistful of the dough and softly knead it. Put it inside the pakora maker container.
- Heat oil for deep frying. Press or turn the handle, as per guidelines, to drop the ribbon shaped dough into the hot oil. Fry on a medium-high fire for 1-2 minutes and turn them upside down. Fry the other side too. Lower the heat and fry till they become crispy and golden. Ensure the uniform frying on all sides.
- Take them out with the help of a slotted ladle. Keep on an absorbent paper towel.
- Once again press the pakoras into the hot oil. Further, repeat the same procedure for making crunchy pakoras.
- They are ready to eat. Serve them when they are warm or cold. You can store them fresh in an air-tight container for 15-20 days.
- Enjoy eating them as and when you desire. They are the best appetizing teatime snacks!
Nutritional Information of Ribbon Pakoras
|Serving size: 1|
|Calories from Fat||405|
|% Daily Value *|
|Fat 45 g||69%|
|Saturated fat 18 g||90%|
|Carbohydrates 55 g||18%|
|Sugar 0 g|
|Protein 10 g||20%|
|Cholesterol 0 mg|
|Sodium 36 mg||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|