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Gram Flour Snacks: A Guide to Make Ribbon Pakora (Ribbon Muruku)

I love staying fit and cooking tasty and healthy meals. I don't use artificial colors or preservatives.

Teatime Snacks: Ribbon Pakora (Ribbon Muruku)

Teatime Snacks: Ribbon Pakora (Ribbon Muruku)

Instructions At-A-Glance

Making ribbon pakoras does not take much time. I made a container full of pakoras in 30 minutes. They stay fresh for 15 to 20 days at room temperature if they're stored in an air-tight container. These pakoras look like ribbons, hence the name.

Ribbon pakoras with white sesame seeds

Ribbon pakoras with white sesame seeds

Cook Time

Prep timeCook timeReady inYields

5 min

25 min

30 min

A big bowl full of pakoras


  • 1 big cup rice flour
  • 1/2 big cup + 2 tablespoons gram flour/besan
  • 1/3 big cup fried gram flour
  • 3 pinches asafoetida/hing (asafoetida) powder
  • 2 teaspoons butter
  • 3/4 teaspoon salt, or as per taste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon carom seeds, or white sesame seeds

Step-By-Step Instructions

  1. Take rice flour, gram flour, fried gram flour, hing (asafoetida) powder, 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 the 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 to 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 to 20 days.
  8. Enjoy eating them as and when you desire. They are the best appetizing teatime snacks!

I have included a convenient visual guide below!