Thursday, April 12, 2012

Ribbon Pakkoda


1) Rice flour-2 cups
2) Besan flour -1 cup
3) Ginger garlic paste-2 tsp
4) Red chili powder-2 tsp
5)Turmeric powder-1/8 tsp
6)Sesame seeds-1 to 2 tsp
8) Water

    mix rice flour, besan flour, ginger-garlic paste, sesame seeds, red chili powder, 1 tsp hot oil, and salt. Add required amount of water and make a soft dough. Keep it aside for 15 mts.Take a small ball of dough and put into the chakli press and fry them in hot oil. The oil should be hot while frying the pakoda..very crispy and its shelf life goes for 1 month if you keep it in airtight ready to have this snack with hot tea in evenings :)..


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