Allergens in Ribbon Pakoda: milk.
Ingredients
Quantities for 20.
- 200g Besan
- 150g Rice Flour
- 1.5 tsp Chilli Powder
- 1/2 tsp Asafoetida
- 30g Butteror oil, for a vegan version
- as needed Water
- 500ml for deep frying Neutral Oil
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Also called ola pakoda, after the palm-leaf strips it resembles.
- Press the ribbons directly into the oil in a slow circle so they do not clump.
Method
- Mix the flours, chilli powder, asafoetida and salt. Rub in the butter.
- Add water gradually to a soft dough that will pass through a press without cracking.
- Fit a murukku press with the flat ribbon plate and press directly into medium-hot oil, moving in a circle.Straight into the oil. Pressed onto a sheet first, ribbons stick together.
- Fry until the bubbling slows and the ribbons are golden, about 3 minutes, turning once.
- Drain, cool completely and break into shorter lengths.
Storage
Keeps 3 weeks in an airtight tin at room temperature.
Nutrition Good estimate
One serving of Ribbon Pakoda (23 g) is about 108 calories, or 477 calories per 100 g.
Low protein: 3 g a serving, 10% of the calories
| Per serving23 g | Per 100 g | |
|---|---|---|
| Calories | 108 kcal | 477 kcal |
| Protein | 2.7 g | 12 g |
| Carbohydrate | 11.9 g | 53 g |
| of which sugars | 1.1 g | 5 g |
| Fibre | 1.3 g | 6 g |
| Fat | 5.5 g | 24 g |
| of which saturated | 1.2 g | 5 g |
| of which unsaturated | 3.9 g | 17 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Tamil Nadu recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.