Gram Flour Snacks: A Guide to Make Ribbon Pakora (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.

1. 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.
2. 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.
3. 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.
4. 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.
5. Take them out with the help of a slotted ladle. Keep on an absorbent paper towel.
6. Once again press the pakoras into the hot oil. Further, repeat the same procedure for making crunchy pakoras.
7. 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.
8. Enjoy eating them as and when you desire. They are the best appetizing teatime snacks!